Recipe courtesy of Carmelo Tilotta
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Total:
20 min
Prep:
20 min
Yield:
4 servings
Level:
Easy

Ingredients

Directions

Slice the skin off the orange and the lemon, removing the peel and the white skin or pith. Using a paring knife, section and separate the flesh from the membrane. Discard the membrane, dice the orange and lemon flesh, and place in a salad bowl. Add the cantaloupe to the bowl and season with salt, extra-virgin olive oil, and lemon juice. Toss well and serve.

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