Yuma Landing Bar & Grill
Yuma Landing  Bar & Grill 195 S. 4th Avenue, Yuma, Arizona 85364 Tel: 928-782-7427 Email: info@yumalanding.com www.YumaLanding.com
Sports Bar & Captain’s Lounge Hours: Mon-Thurs: 11 am - 10 pm Fri & Sat: 11 am - 11 pm Sundays: 11 am - 9 pm Restaurant Hours: Mon-Thurs: 6 am - 10 pm Fri & Sat: 6 am - 11 pm Sundays: 6 am - 9 pm
Cantaloupe Salad By Chef Thomas Wright, Executive Chef of Yuma Landing Bar & Grill 2 Medium or 1 Large Cantaloupe, peeled with seeds removed 1 Large Red Onion 1 Jalapeno 1-2 Fresh Lemon Juice ¼ Cup Olive Oil 1 ½ Tablespoons Mint Salt This recipe is very versatile and is up to the person making it when it comes to cutting of the vegetables.
Cantaloupe Salad
For example you can cut the cantaloupe in large pieces, cut the onions in strips and chop the jalapeno. Combine with the remaining ingredients. This makes an excellent cold salad on its own or added to a bed of lettuce to cool you off on a hot day.  You can chop everything fine or blend it to make a salsa for fish tacos, as pictured.  I’ve also been told the flavors remind people of a ceviche, so this would make a great base for a not so traditional seafood dish.  This recipe is a great foundation for many things so have fun, experiment and enjoy.
Sports Bar & Captain’s Lounge Hours: Mon-Thurs: 11 am - 10 pm Fri & Sat: 11 am - 11 pm Sundays: 11 am - 9 pm Restaurant Hours: Mon-Thurs: 6 am - 10 pm Fri & Sat: 6 am - 11 pm Sundays: 6 am - 9 pm
Yuma Landing  Bar & Grill 195 S. 4th Avenue, Yuma, Arizona 85364 Tel: 928-782-7427 Email: info@yumalanding.com www.YumaLanding.com
Yuma Landing Bar & Grill
Cantaloupe Salad
Cantaloupe Salad By Chef Thomas Wright, Executive Chef of Yuma Landing Bar & Grill 2 Medium or 1 Large Cantaloupe, peeled with seeds removed 1 Large Red Onion 1 Jalapeno 1-2 Fresh Lemon Juice ¼ Cup Olive Oil 1 ½ Tablespoons Mint Salt This recipe is very versatile and is up to the person making it when it comes to cutting of the vegetables.
For example you can cut the cantaloupe in large pieces, cut the onions in strips and chop the jalapeno. Combine with the remaining ingredients. This makes an excellent cold salad on its own or added to a bed of lettuce to cool you off on a hot day.  You can chop everything fine or blend it to make a salsa for fish tacos, as pictured.  I’ve also been told the flavors remind people of a ceviche, so this would make a great base for a not so traditional seafood dish.  This recipe is a great foundation for many things so have fun, experiment and enjoy.
Yuma Landing Bar & Grill
Sports Bar & Captainís Lounge Hours: Mon-Thurs: 11 am - 10 pm Fri & Sat: 11 am - 11 pm Sundays: 11 am - 9 pm  Restaurant Hours: Mon-Thurs: 6 am - 10 pm Fri & Sat: 6 am - 11 pm Sundays: 6 am - 9 pm
Yuma Landing  Bar & Grill 195 S. 4th Avenue, Yuma, Arizona 85364 Tel: 928-782-7427 Email: info@yumalanding.com www.YumaLanding.com
Cantaloupe Salad
Cantaloupe Salad By Chef Thomas Wright, Executive Chef of Yuma Landing Bar & Grill 2 Medium or 1 Large Cantaloupe, peeled with seeds removed 1 Large Red Onion 1 Jalapeno 1-2 Fresh Lemon Juice ¼ Cup Olive Oil 1 ½ Tablespoons Mint Salt This recipe is very versatile and is up to the person making it when it comes to cutting of the vegetables.
For example you can cut the cantaloupe in large pieces, cut the onions in strips and chop the jalapeno. Combine with the remaining ingredients. This makes an excellent cold salad on its own or added to a bed of lettuce to cool you off on a hot day.  You can chop everything fine or blend it to make a salsa for fish tacos, as pictured.  I’ve also been told the flavors remind people of a ceviche, so this would make a great base for a not so traditional seafood dish.  This recipe is a great foundation for many things so have fun, experiment and enjoy.