3 cups cubed cantaloupe 1 English cucumber, sliced lengthwise in half, then cut crosswise into thin slices 5 scallions, thinly sliced, green and white parts 1/4 cup rice vinegar 1 1/2 tbsp grape seed oil pinch of salt freshly ground pepper 1 cup sprouts for topping
Combine all ingredients in a bowl. If you have time, refrigerate the salad for one hour so the flavors come together even more. Serve topped with sprouts.
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