Avocado Honeydew Melon Food

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HONEYDEW MELON GAZPACHO



Honeydew Melon Gazpacho image

Provided by Ree Drummond : Food Network

Categories     side-dish

Time 1h25m

Yield 4 servings

Number Of Ingredients 16

1 small honeydew melon, peeled and seeded
1 large cucumber, peeled and seeded
1 cup green grapes
1 cup packed spinach leaves
1/4 cup basil leaves
4 scallions, sliced
1 serrano chile, seeded and chopped
2 tablespoons olive oil
1 tablespoon champagne vinegar
1 lime, juiced
1 tablespoon honey
1 avocado, seeded and flesh removed
Kosher salt and freshly ground black pepper
1/4 cup cilantro leaves
Avocado slices
4 lime wedges

Steps:

  • Roughly chop the melon and add to the bowl of a food processor, reserving some for garnish. Chop the cucumber and halve the grapes and add to the food processor. Top with the spinach, basil, scallions and serrano. Splash in the olive oil, champagne vinegar, lime juice and honey. Process until the ingredients are combined, about 1 minute. Add half the avocado and process again until the avocado has been completely incorporated, about 30 seconds. Season to taste with salt and pepper and thin with ice water if necessary to reach desired consistency.
  • Transfer to a bowl, cover and refrigerate for at least 1 hour.
  • To serve: Ladle the soup into bowls and top with the diced honeydew, sliced avocado, and cilantro leaves. Serve with wedges of lime on the side.

HONEYDEW SALAD WITH GINGER DRESSING AND PEANUTS



Honeydew Salad with Ginger Dressing and Peanuts image

This all-green salad gets a spicy kick from serrano, ginger, and just a hint of fish sauce. It's just the side your barbecue ribs are looking for.

Provided by Anna Stockwell

Categories     Bon Appétit     Summer     Salad     Melon     Honeydew     Ginger     Cucumber     Avocado     Peanut     Wheat/Gluten-Free     Mint

Yield 4-6 servings

Number Of Ingredients 11

6 Tbsp. white wine vinegar
1 tsp. fish sauce
1 tsp. finely grated peeled ginger (from one 1" piece)
1 tsp. light brown sugar
1 serrano chile, thinly sliced
1/2 medium honeydew melon (about 2 lb.), seeds and rind removed, flesh cut into wedges, wedges halved crosswise
3 small Persian cucumbers, sliced on a diagonal 1/4" thick
1 avocado, peeled, thinly sliced
1/4 cup mint leaves
1/4 cup salted, dry-roasted peanuts, coarsely chopped
Flaky sea salt

Steps:

  • Whisk vinegar, fish sauce, ginger, and brown sugar in a large bowl to combine. Add chile and let sit 10 minutes.
  • Add melon, cucumbers, and avocado and toss to coat. Transfer to a platter; top with mint and peanuts and sprinkle with salt.

HONEYDEW AND CUCUMBER SALAD



Honeydew and Cucumber Salad image

Refreshing flavors and textures make this salad a delight!

Provided by EDYTHE

Categories     Salad     Vegetable Salad Recipes     Cucumber Salad Recipes

Time 1h15m

Yield 12

Number Of Ingredients 5

3 large cucumbers - peeled, seeded, and cut into 1-inch pieces
1 honeydew melon - peeled, seeded and cut into 1 1/2 inch chunks
½ cup vegetable oil
½ cup lemon juice
¼ cup white sugar

Steps:

  • Place the cucumber and honeydew melon chunks into a large bowl. Whisk together the vegetable oil, lemon juice, and sugar in a small bowl until well blended. Pour dressing over the cucumber and melon; mix well. Allow to rest for 1 hour before serving.

Nutrition Facts : Calories 147.9 calories, Carbohydrate 17.3 g, Fat 9.3 g, Fiber 1.2 g, Protein 1.1 g, SaturatedFat 1.5 g, Sodium 20.7 mg, Sugar 14.2 g

AVOCADO & HONEYDEW MELON



Avocado & Honeydew Melon image

The rich creaminess of avocado pairs beautifully with the refreshing sweetness of melon.

Provided by Martha Stewart

Categories     Food & Cooking     Healthy Recipes     Gluten-Free Recipes

Number Of Ingredients 4

Avocado
Honeydew melon
Fresh mint leaves
Flaky sea salt

Steps:

  • Fill halved and pitted ripe avocados with little cubes of juicy honeydew. Finish with fresh mint leaves and flaky sea salt, then grab the nearest spoon.

HONEYDEW MELON SOUP



Honeydew Melon Soup image

From Family Circle magazine, June 2013 issue. It says, "Chilled fruit soups are perfect for hot days when you want something light. This pretty puree of melon, mint and yogurt is a great summer appetizer - and a breeze to make." Cook time doesn't include several hours of refrigeration time.

Provided by mersaydees

Categories     Melons

Time 20m

Yield 4 serving(s)

Number Of Ingredients 7

8 cups honeydew melon, cubed (medium ripe, save about 8 small balls to garnish)
1/4 cup mint leaf (set aside some chopped mint for garnish)
2 tablespoons lime juice, freshly squeezed
1 tablespoon honey
1 pinch cayenne pepper
4 tablespoons plain Greek yogurt, garnish
2 tablespoons pistachios, chopped (garnish) (optional)

Steps:

  • Add first 5 ingredients to the bowl of a food processor. Pulse a few times to combine, then process until smooth. Refrigerate for a few hours before serving.
  • To serve, divide soup among 4 bowls. Stir a tablespoon of the yogurt into each bowl. Toss a couple of the melon balls, mint, and pistachios (if using) into each.

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