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Cantaloupe Salad

Beyond Meats super fans were asked to create a dish using the following ingredients: Kimchi, Cantaloupe, Lettuce, any Beyond meat product, Radish, and tomatoes. Here is what this Iron Chef aka Ms Vegan came up with:

(This served 2 people as main courses, if needing more double the recipe)


1 package of Beyond Meat Chicken Strips

1 Cantaloupe

1 tablespoon of vegetable oil

1 tablespoon of soy sauce

1 teaspoon of garlic salt

1 head of lettuce of choice, chopped

2-3 radishes, sliced and chopped thin

1 large tomato, chopped

1 bunch green onions, chopped

Kimchi Dressing, recipe below


Cut your cantaloupe in half

Remove seeds and discard

Core the inside leaving roughly ½-1 inch of the outside, set outside to the side

Chop up Cantaloupe core and set aside

Prepare grillers on stove with 1 tablespoon of oil

When almost done, add in your chopped cantaloupe

Continue to sauté for 5-7 minutes, if pan is starting to stick add a little more oil

Add in your soy sauce and garlic salt

Cook for an additional 3-5 minutes

Turn off heat and allow to cool a bit

In a large bowl toss your lettuce, radish, tomato and green onions together

Toss in your cooled chicken and cantaloupe mix

Drizzle with kimchi dressing and toss well

Serve inside your cored cantaloupe bowls

Serve and enjoy!

Kimchi Dressing Ingredients:

½ rounded cup of mild Kimchi

1/3 cup of FYH Vegenaise

1 tablespoon of sugar

1-2 tablespoons of vegetable oil

1 teaspoon of Dijon Mustard

1 tablespoon of rice wine vinegar

Drizzle of sesame oil

Salt and Pepper

Kimchi Dressing Directions:

In a food processor add your kimchi and oil

Pulse until blended well

Add in remaining ingredients and pulse until it’s a thick liquid constistency

(add a little water if needed)*

*Don’t be afraid to taste test, if too sour add a little sugar, If too bland add a little rice wine vinegar


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