Recipe courtesy of Alex Guarnaschelli
From:
Food Network Magazine
Melon, Cucumber and Mint Salad
Getting reviews...
- Level: Easy
- Total: 20 min
- Active: 20 min
- Yield: 4 to 6 servings
-
- Nutritional Analysis
- Per Serving
- 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
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
-
- Nutritional Analysis
- Per Serving
- 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
Ingredients
Directions
- 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.
