Melon, Cucumber and Mint Salad
- Level: Easy
- Yield: 4 to 6 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 6 servings
- Calories
- 178
- Total Fat
- 10
- Saturated Fat
- 1
- Carbohydrates
- 24
- Dietary Fiber
- 3
- Sugar
- 19
- Protein
- 3
- Cholesterol
- 0
- Sodium
- 36
- Total: 20 min
- Active: 20 min
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
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.