Presented by Chef Monica Smith
* 1 Seedless cucumber, quartered ½" cut
* ½ medium-size Seedless Watermelon, cubed
* ¾ of Cantaloupe, cubed
* ½ pint of fresh Blueberries, rinsed & dried
* ½ bunch of green onions, de-stemmed, cleaned, dried and cut diagonal
* 1 small bunch Mint, leaves diced
* 3 Tbsp vegetable oil
* 2 Tbsp lime juice
* 2 tsp of fresh Ginger root, minced
* ½ Tbsp of honey (optional)
* Salt & Pepper to taste
1. Salad: gently toss all ingredients together, reserving the fresh mint.
2. For the vinaigrette: mix all ingredients together until well combined.