Cantaloupe: Slice your cantaloupe in half (doesn’t matter if you slice it horizontally or vertically). Scoop out the seeds with a large spoon and discard. Slice your cantaloupe halves into 5 or 6 slices. Using a sharp knife, cut from one end of the slice to the other as close as you can to the rind, slowly and carefully cutting the orange flesh away from the peel. Slice into bite size pieces.

Cucumber: Slice off each end and using a vegetable peeler remove the outer skin (leave skin on for extra nutritional value and fiber). Slice the cucumber into 1/8 – 1/4 inch slices.

Bell Pepper: Wash and core your bell pepper. Slice into 1/4 – 1/8 inch slices. Cut the slices in half.

Onion: Slice the onion in half lengthwise. Cut off both ends of one of the halves and remove the outer layer. Place the sliced onion, end cut down and slice into 1/8 – 1/4 inch slices. If onion slices seem too long for you, cut them in half.

Assemble salad: Place ingredients in a large bowl. Add apple cider vinegar, salt and pepper and mix well to coat. Cover and set in the refrigerator for an hour or so to chill and marinate, mix occasionally if you like.

Serve: Salad can be served chilled or at room temperature.

Store:  Leftovers can be stored in the refrigerator in an airtight container for up to 5 – 6 days.

Serves 4 – 6