3 cups Cubed cantaloupe
1 English cucumber (sliced lengthwise in half, then cut crosswise into thin slices)
5 Scallions (thinly sliced, green and white parts)
1/4 cup Rice vinegar
1 1/2 tbsp Grape seed oil
pinch Salt
Freshly ground pepper
1 cup Sprouts for topping

Combine all ingredients in a bowl. If you have time, refrigerate the salad for one hour so the flavors come together even more.
Serve topped with sprouts.

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