4 oz. Ripe cantaloupe, thinly sliced
4 oz. Jicama, peeled and thinly sliced
3 oz. Roasted red bell pepper, sliced
3 oz. Roasted yellow bell pepper, sliced
1 Tbsp. fresh basil, chopped
1/2 tsp. salt
1 tsp. salt
1 tsp. sherry wine vinegar
1 Tbsp. olive oil
