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Cut 1/2 honeydew melon into small, thin pieces. Puree 1/2 cup of the melon pieces with 1/3 cup mixed fresh herbs, 3 tablespoons mayonnaise, 2 tablespoons lime juice, and salt and pepper. Toss with 10 ounces baby arugula and 1 cup of the melon pieces. Season with salt and pepper.
Photograph by Kana Okada
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Photo: Honeydew and Arugula Salad Recipe
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By Siamukha
on February 24, 2013
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Easy and interesting summer salad. Delicious.
By Shawn Plowman
San Diego, Cali...
on September 03, 2012
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I added shaved parmesan and proscuitto to this salad, super yummy!
By JanuaryBride
St. Louis, Missouri
on July 15, 2012
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Excellent! I made ours vegan with vegan mayo. Next time I will leave out the salt though. I used basil and chives for the herbs. Will certainly make this again.
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