Summer Cucumber, Tomato and Melon Salad with Goat Cheese

As we move into August, days are really starting to heat up here in Central Florida! Enjoying a refreshing meal can satisfy your pallet and make your lunch time more uplifting. This Mission Inn summer salad, created by our chef Billy Connolly, is light and flavorful with a hint of citrus to delight your senses. Pair it up with our mango smoothie for the perfect mid-summer day break.

Mission Inn Summer Salad

Cucumber

Baby Mixed Greens

Cherry Tomato

Fresh Melon

Goat Cheese

Instructions:

Wash and prepare baby greens, slice up melon, wash Cherry Tomatoes

Cut goat cheese into small squares no larger than one inch in size.

After prepping, simply place them in a salad bowl and toss lightly

Top with his Mango Vinaigrette

Mango Vinaigrette

1 Fresh Mango

½ cup Olive Oil

¼ Cup Apple Cider Vinegar

1 Teaspoon Sugar

Pinch of black pepper

Combined all Ingredients together and blend until smooth. Drizzle over salad ingredients.

Chef Billy’s Mango Smoothie

Fresh Mango (sliced)

Vanilla Yogurt

Milk (optional)

Using a blender combined the mango and yogurt at a ratio of 70% mango and 30% yogurt.

Add milk to create a richer consistency; blend until smooth

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