Melon Salad with Hazelnuts

  • Level: Easy
  • Total: 15 min
  • Prep: 15 min
  • Yield: 4 servings
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  1. Toss 1/2 sliced cantaloupe with 1/4 cup each chopped toasted hazelnuts and parsley, 2 tablespoons olive oil, 1 tablespoon rice vinegar and a pinch of sea salt. Drizzle with more olive oil; top with shaved parmesan.

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