By: Robin Kurss

My friend Lori’s Sister-in-Law Amy introduced me to this incredible salad a long time ago. This is my version of it. It’s easy to make and clearly adaptable to your tastes. Add or delete any of the mix ins to suit your fancy.  It is even better the next day and is a good go to for Passover as well!

Makes 12 servings

Ingredients:
• 2 c quinoa
• 1 large cucumber, cubed
• 1-pint cherry tomatoes, cut in half
• ½ red onion, minced
• 2 c cubed, seedless watermelon
• ½ cantaloupe, cubed
• ½ honeydew melon, cubed
• 1 papaya, chopped
• 1 red pepper, chopped
• 1 green pepper, chopped
• 1-pint blueberries
• 1-pint strawberries, hulled and sliced
• 1 scallion, chopped
• Bunch mint and bunch cilantro, torn or chiffonade
• 1 c slivered almonds, toasted
Dressing:
• 6 Tbsp lime juice
• 2 Tbsp red wine vinegar
• 2 Tbsp olive oil
• 2 Tbsp honey
• 1/2 tsp pepper, or to taste
• 1 tsp salt, or to taste

Directions: