Alex loves mint in many forms: muddled in a cocktail, layered in a sandwich or tossed with fruit like in this melon salad.
| Level: | Easy |
| Total: | 20 min |
| Active: | 20 min |
| Yield: | 4 to 6 servings |
Ingredients
- 2 medium melons (such as cantaloupe, Galia and/or honeydew)
- 1/4 cup extra-virgin olive oil
- Grated zest and juice of 1 small lime
- 1 tablespoon honey, plus more if needed
- 2 medium hothouse cucumbers, peeled, cut into 1-inch chunks and chilled
- Freshly ground pepper
- 6 sprigs mint, stemmed
Instructions
- Place the melons on a flat surface and split each one in half. Scoop out and discard the seeds. Slice the ends off, then slice off the skin with a knife. Cut the flesh into 1- to 2-inch chunks. Transfer 1 heaping cup of melon chunks to a blender. Refrigerate the remaining melon chunks in a large bowl until chilled.
- Make the dressing: Add 3 tablespoons olive oil, the lime zest and juice and the honey to the blender. Puree until smooth. Taste for seasoning; add more honey, if needed. Add a splash of water if needed to make a smooth dressing. Refrigerate the dressing until ready to serve.
- In a medium bowl, toss the cucumbers with the remaining 1 tablespoon olive oil and a generous amount of pepper. Toss the chilled melon chunks with the dressing. Add the cucumbers, sprinkle the mint on top and mix a little.
Nutrition Facts
| Serving Size | 1 of 6 servings |
| Calories | 178 |
| Total Fat | 10 g |
| Saturated Fat | 1 g |
| Carbohydrates | 24 g |
| Dietary Fiber | 3 g |
| Sugar | 19 g |
| Protein | 3 g |
| Cholesterol | 0 mg |
| Sodium | 36 mg |
Reviews
This salad is absolutely amazing! I used watermelon instead of cantaloupe. The pepper on the cucumbers was surprisingly good. If added another unexpected dimension to the flavor profile. I think next time I will add more lime as the olive oil tamps it down a tad more than I would like. Definitely make this!
This salad is very good and easy. It was wonderful served with FNM’s Steak Sandwiches with Bacon and Blue Cheese and Terra Chips on a very hot late spring day. I halved the recipe, so I only used a cantaloupe. I liked the technique of using some melon in the dressing, which I made in my food processor instead of my blender.