Cantaloupe and Burrata Salad

Serves 4

20 minutes

Ingredients

• 1 peeled cantaloupe, cut into large chunks 
• 2 tablespoons of finely chopped mint leaves 
• 1 tablespoon of Cooking with my Doctor Pónselo a To' 
• 1 burrata (can be substituted with 1/2 cup of fresh cheese) 
• 2 tomatoes, cut into large chunks (optional) 

For the Dressing

• 1/4 cup of apple cider vinegar 
• 1/4 cup of coconut oil 1/4 cup of plain yogurt 
• 1/4 cup of honey 
• 2 tablespoons of tahini 
• 2 tablespoons of toasted nuts 
• 2 teaspoons of Cooking with my Doctor Sazón 

Preparation

1. For the dressing, mix the honey, vinegar, tahini, sazón, and coconut oil well. 
2. Incorporate the yogurt and nuts. 
3. Add the dressing to the canteloupe chunks, finish with Pónselo a To' and mint leaves.