STRAWBERRY, CUCUMBER AND MELON SALAD
Provided by Food Network Kitchen
Time 40m
Yield 6 to 8 servings
Number Of Ingredients 9
Steps:
- Combine the onion, strawberries, cucumber, cantaloupe and dill in a large bowl. Season with salt and pepper and toss to combine. Let stand until the cucumber is juicy, about 10 minutes.
- Add the spinach and vinaigrette to the bowl, season with salt and pepper, and toss to coat.
- Whisk 1/4 cup white wine vinegar, 1 tablespoon dijon mustard, 1/2 teaspoon kosher salt and a few grinds of pepper in a bowl. Slowly drizzle in 2/3 cup olive oil, whisking constantly, until thick and smooth. Add more salt and pepper to taste. (Makes about 1 cup.)
HONEYDEW AND CUCUMBER SALAD
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
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
CUCUMBER AND MELON SALAD WITH CHILE AND HONEY
Steps:
- Preheat oven to 350°F. Toast pistachios on a rimmed baking sheet, tossing once, until golden brown, 7-9 minutes. Let cool, then finely chop 2 Tbsp. pistachios. Leave remaining nuts whole; set aside.
- Whisk chopped pistachios, chile, vinegar, and honey in a small bowl. Gradually stream in oil, whisking constantly until emulsified; generously season dressing with salt and pepper.
- Using a mandoline, shave cucumber and honeydew lengthwise (or thinly slice with a knife). Place in a large bowl. Set blade to a slightly wider setting; shave cheese into planks. Add to bowl along with basil and reserved pistachios; drizzle dressing over and toss gently. Season with salt and pepper.
CANTALOUPE SALAD WITH HONEY LEMON DRESSING
A good cantaloupe doesn't need much enhancement, if any, but crisp cucumbers, fresh herbs and raspberries are natural pairings that will really make the flavor sing. It's a great twist on a traditional fruit salad and holds its own as a weeknight side dish, or for a potluck or summer gathering. Cantaloupe salad will keep well in the fridge for a few days, so don't be intimidated by the servings yield - you'll want to eat it for days.
Provided by Danielle Esposti
Categories Salad
Time 15m
Number Of Ingredients 9
Steps:
- Combine the cantaloupe, cucumber, mint, and basil leaves in a large salad bowl.
- Whisk the lemon juice, extra virgin olive oil, and honey until the honey is dissolved and the dressing is smooth.
- Pour the dressing over the salad ingredients and toss until combined. Dot with fresh raspberries and serve. Alternatively, portion into bowls and then garnish with fresh raspberries.
Nutrition Facts : ServingSize 0.75 cup, Calories 85 kcal, Carbohydrate 13 g, Protein 1 g, Fat 4 g, SaturatedFat 1 g, Sodium 161 mg, Fiber 3 g, Sugar 10 g, UnsaturatedFat 3 g
CUCUMBER MELON SALAD
This colorful salad is tangy and delicious. The unexpected combination is such a pleasant surprise. You can use whatever type of melon you have on hand. -Edie Farm, Farmington, New Mexico
Provided by Taste of Home
Categories Lunch
Time 15m
Yield 2 servings.
Number Of Ingredients 6
Steps:
- In a small bowl, combine the oil, lemon juice, sugar and pepper. Slice cucumber, then cut into quarters. , In a serving bowl, combine cucumber and melon. Pour dressing over all; toss gently to coat.
Nutrition Facts : Calories 159 calories, Fat 14g fat (1g saturated fat), Cholesterol 0 cholesterol, Sodium 4mg sodium, Carbohydrate 10g carbohydrate (9g sugars, Fiber 1g fiber), Protein 1g protein. Diabetic Exchanges
FOUR SIMPLE MELON SALADS
Steps:
- For the honeydew salad combine the melon, blueberries, and feta cheese in a small bowl. Top with mint leaves and squeeze lime juice over the top.
- For the watermelon salad put the arugula in the base of a small bowl, and top with the melon, cucumber, and onion slices. Season with salt and pepper, then drizzle with olive oil and vinegar.
- For the Honey Kiss salad mingle the melon ribbons with the prosciutto in a small bowl. Sprinkle lightly with sea salt, and squeeze fresh lime juice over it.
- For the Galia salad put the melon and kiwi in a small bowl, top with the pepper slices and basil leaves. Dress with a squeeze of citrus and a drizzle of olive oil.
CANTALOUPE AND CUCUMBER SALAD
A Rachael Ray recipe from her EveryDay Magazine June/July 2008 edition. Light summer salad that features sweet cantaloupe, one of my favorite fruits! To make this a main course, simple add cooked chicken breast strips and chopped avocado on top. Fresh, light and tasty too! PS, the best cantaloupes in the world are grown in Indiana in my opinion. . .Poseyville's are absolutely grand if you can get your hands on them. . .they are kind of bumpy and ugly but they taste the best.
Provided by januarybride
Categories Melons
Time 15m
Yield 6 serving(s)
Number Of Ingredients 8
Steps:
- In a large serving bowl, whisk together the yogurt, lime juice and honey.
- Add the cantaloupe, cucumbers, celery and mind to the dressing; toss to combine.
- Sprinkle with the almonds and serve!
Nutrition Facts : Calories 90, Fat 2.8, SaturatedFat 0.3, Sodium 27.9, Carbohydrate 16, Fiber 2.2, Sugar 12.3, Protein 2.6
SUMMER TOMATO & CANTALOUPE SALAD
Steps:
- Add cucumber, tomato, and onion to a small mixing bowl and top with olive oil, apple cider vinegar, salt, and pepper. Toss to combine. Then taste and adjust flavor as needed, adding more vinegar for acidity or salt and pepper for flavor balance. Set in the refrigerator to chill.
- Next, prepare dressing by adding lime juice, maple syrup, and sea salt to a small mixing bowl and whisking to combine. Then slowly stream in olive oil while whisking to combine. Taste and adjust flavor as needed, adding more lime juice for brightness/acidity, maple syrup for sweetness, or salt for flavor balance. Set aside.
- Add cantaloupe to a large serving bowl and top with dressing. Gently toss to combine. Then add the cucumber-tomato-onion salad on top, leaving any excess liquid/dressing behind.
- Gently toss to combine and garnish with fresh mint. Serve.
- Best when fresh, though leftovers keep in the refrigerator up to 3 days. Leave mint on the side to keep as fresh as possible.
Nutrition Facts : ServingSize 1 side salads, Calories 105 kcal, Carbohydrate 13.9 g, Protein 1.3 g, Fat 5.7 g, SaturatedFat 0.8 g, Sodium 48 mg, Fiber 1.6 g, Sugar 11.5 g
REFRESHING CANTALOUPE & CUCUMBER SALAD
I came across this recipe in a copy of Good Housekeeping. Although I haven't tried it yet, it looks like it would be a really tasty and refreshing fruit/veggie salad.
Provided by TasteTester
Categories Melons
Time 20m
Yield 8 cups, 8 serving(s)
Number Of Ingredients 6
Steps:
- In a large bowl, whisk lime juice, 1/4 teaspoon salt and 1/8 teaspoon freshly ground black pepper, until blended.
- Add cucumber, cantaloupe, green onion, and cilantro. Toss to coat and serve.
Nutrition Facts : Calories 56.5, Fat 0.3, SaturatedFat 0.1, Sodium 24.4, Carbohydrate 13.7, Fiber 1.6, Sugar 11.7, Protein 1.6
CUCUMBER-MELON SALAD
Discover our refreshing Cucumber-Melon Salad today. This Cucumber-Melon Salad is a stunning combination of flavors and textures that is sure to please.
Provided by My Food and Family
Categories Home
Time 25m
Yield 8 servings, 1 cup each
Number Of Ingredients 6
Steps:
- Stack salami pieces; cut into thin strips. Cook in large skillet on medium heat 2 to 3 min. or until crisp, stirring frequently. Use slotted spoon to remove salami from skillet; drain on paper towels.
- Use vegetable peeler to cut cucumber into thin lengthwise slices; place in paper towel-lined colander. Repeat with cantaloupe; add to colander. Let stand 5 min.
- Cover platter with salad greens; top with cucumbers, cantaloupe, salami and cheese. Drizzle with vinaigrette.
Nutrition Facts : Calories 70, Fat 4 g, SaturatedFat 1 g, TransFat 0 g, Cholesterol 5 mg, Sodium 260 mg, Carbohydrate 0 g, Fiber 0 g, Sugar 0 g, Protein 3 g
COOL AND CRUNCHY MELON-CUCUMBER SALAD
This summer, add cucumber to a melon salad to make it extra-crisp and cool. We cut watermelon and cantaloupe into cubes and balls for a beautifully geometric presentation that can be eaten with toothpicks. We also tossed them as a salad, dressed with yuzu juice (available at Asian supermarkets and specialty stores), though it's equally out-of-this-world with lime or lemon juice.
Provided by Martha Stewart
Categories Food & Cooking Salad Recipes
Number Of Ingredients 7
Steps:
- To make one serving, combine watermelon and cantaloupe cubes or balls with cucumber. Drizzle with olive oil and yuzu juice (or lime or lemon juice). Season with salt and pepper; stir to combine. Garnish with basil leaves.
CANTALOUPE AND CUCUMBER SALAD
Savory fruit salads are officially a thing. (And, for the record, cucumber is a fruit.)
Categories Bon Appétit Salad Fruit Cantaloupe Cucumber Melon Chile Pepper Cardamom Seed Side Summer
Yield 4 servings
Number Of Ingredients 15
Steps:
- Whisk oil, vinegar, coriander, salt, pepper, and cardamom in a large bowl. Add cantaloupe, cucumber, and chiles and toss to coat in dressing. Let sit, uncovered, 15 minutes.
- To serve, add pumpkin seeds, cilantro, and mint to salad and toss gently to combine. Top with sumac.
CUCUMBER AND CANTALOUPE SALAD
Sweet, crunchy, delicious! This salad is easy to make and easy to eat. It's great as a snack or side-dish.
Provided by Seyet
Categories Salad Vegetable Salad Recipes Cucumber Salad Recipes
Time 15m
Yield 4
Number Of Ingredients 7
Steps:
- Cut the cucumber in to quarters lengthwise then slice thinly and place into a bowl. Cut the cantaloupe into thin pieces the same size as the cucumber and place into the bowl. Season with the chili oil, rice vinegar, salt, and sugar. Mix well then sprinkle with sesame seeds to serve.
Nutrition Facts : Calories 48.3 calories, Carbohydrate 8.3 g, Fat 1.7 g, Fiber 0.8 g, Protein 1 g, SaturatedFat 0.3 g, Sodium 6.8 mg, Sugar 6.5 g
CUCUMBER AND MELON PANZANELLA
Panzanella is a dish that I grew up eating, typically with tomatoes and lots of rosemary, basil and olive oil. As I got older and started cooking for myself, I realized that panzanella was the perfect dish for a refrigerator and pantry clean out. It's a great way to use up bread that is going stale and any and all produce that's in my fridge. Summer melon, in this case cantaloupe, adds the perfect amount of sweetness to balance the salty toasted bread, crisp cucumbers, arugula and briny feta. Everything is coated in balsamic vinaigrette for perfect tang. It's an ideal dinner side dish, and it's also delicious with a fried egg for breakfast!
Provided by Food Network
Categories side-dish
Time 20m
Yield 4 servings
Number Of Ingredients 9
Steps:
- Preheat the oven to 425 degrees F.
- Toss together the bread, oil and 1/2 teaspoon salt on a baking sheet until evenly coated. Bake until golden brown and crispy on the outside but still soft in the center, about 8 minutes. Let cool slightly, about 5 minutes.
- Toss together the arugula, cantaloupe, cucumbers and 1/2 teaspoon salt in a large bowl. Add the toasted bread, feta and parsley and toss to combine. When ready to serve, toss with the balsamic vinaigrette and serve immediately.
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CANTALOUPE AND CUCUMBER SALAD RECIPE - EATINGWELL
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5/5 (1)Total Time 25 minsCategory Healthy Cantaloupe RecipesCalories 79 per serving
- To prepare Balsamic Vinaigrette, in a small bowl whisk together white balsamic vinegar, salt and black pepper. Whisk in olive oil to combine. Set aside.
- To prepare Cantaloupe and Cucumber Salad: In a large bowl toss together cantaloupe, cucumber, feta cheese, basil and mint.
CANTALOUPE AND CUCUMBER SALAD RECIPE | BON APPéTIT
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4/5 (6)Estimated Reading Time 1 minServings 4
- Whisk oil, vinegar, coriander, salt, pepper, and cardamom in a large bowl. Add cantaloupe, cucumber, and chiles and toss to coat in dressing. Let sit, uncovered, 15 minutes.
- To serve, add pumpkin seeds, cilantro, and mint to salad and toss gently to combine. Top with sumac.
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5/5 (1)Total Time 15 minsCategory Appetizer, Side DishCalories 142 per serving
- In a small bowl whisk together the lemon juice, maple syrup, olive oil, lesser amount of harissa, and a generous pinch of salt and pepper. Taste and add more harissa, if desired. Drizzle about half of the dressing on the salad and toss to combine. Taste and add more dressing, salt, pepper, and/or lemon.
- Top with crumbled feta. Refrigerate for 1 to 2 hours to allow the flavors to mingle. Serve cool or at room temperature.
CUCUMBER AND MELON SALAD RECIPE - BON APPéTIT
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5/5 (5)Estimated Reading Time 1 minServings 4
- Preheat oven to 350°. Toast pistachios on a rimmed baking sheet, tossing once, until golden brown, 7–9 minutes. Let cool, then finely chop 2 Tbsp. pistachios. Leave remaining nuts whole; set aside.
- Whisk chopped pistachios, chile, vinegar, and honey in a small bowl. Gradually stream in oil, whisking constantly until emulsified; generously season dressing with salt and pepper.
- Using a mandoline, shave cucumber and honeydew lengthwise (or thinly slice with a knife). Place in a large bowl. Set blade to a slightly wider setting; shave cheese into planks. Add to bowl along with basil and reserved pistachios; drizzle dressing over and toss gently. Season with salt and pepper.
CUCUMBER-MELON SALAD RECIPE | MYRECIPES
From myrecipes.com
Servings 4Total Time 40 mins
- Stir together olive oil, lime zest, fresh lime juice, and chili-lime seasoning. Gently toss with cucumber, cantaloupe, and radishes. Cover and chill 30 minutes to 2 hours. Serve over arugula.
RECIPE: CUCUMBER-CANTALOUPE SALAD | WHOLE FOODS MARKET
From wholefoodsmarket.com
Servings 8Total Time 45 mins
- For the pickled onions, add sliced onions to a nonreactive metal bowl. Combine ¾ cup water, vinegar, beet, sugar and salt in a small saucepan and bring to a boil over medium heat; stir until salt and sugar are dissolved.
- Pour brine over onions and allow to stand at room temperature until cooled. Recipe makes 1 cup pickled onions. Refrigerate any leftovers for up to two weeks.
- In a medium bowl, whisk together the lime juice, honey, smoked paprika and ½ teaspoon of fine sea salt. Add the cucumber slices and toss to coat.
- To serve, arrange cantaloupe slices on a platter or eight individual plates. Place cucumbers in clusters around the cantaloupe and nestle in slivers of pickled onions. Top with feta and mint leaves, and garnish with flaky sea salt.
CUCUMBER MELON SALAD - SUMMER CUCUMBER SALAD WITH CANTALOUPE
From runningtothekitchen.com
4.8/5 (4)Total Time 10 minsCategory SaladsCalories 122 per serving
- Combine the cucumbers, cantaloupe, pickled red onions, pepitas, sunflower seeds and basil in a large bowl.
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20 MELON RECIPES THAT ARE SO REFRESHING - INSANELY GOOD
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5/5 (1)Published 2021-10-06Category Recipe Roundup
- Prosciutto and Cantaloupe Pizza. Salty prosciutto and sweet cantaloupe are a match made in heaven! On your next pizza night, do yourself a favor and make this pie.
- Melon Prosciutto Skewers. Take a hint from Caprese salads and make your own sweet and salty version with these skewers. Ripe cantaloupe, fresh basil, mozzarella balls, and thin prosciutto slices make an enticing appetizer no one can resist.
- Watermelon Lemonade. Grab a giant pitcher because your family won’t want to miss this pink lemonade. Want to save this recipe? Enter your email below and we'll send the recipe straight to your inbox!
- Honeydew With Prosciutto, Olives & Mint. One taste of this recipe and you’ll never be able to serve a bowl of olives all by their lonesome again. This recipe has it all.
- Cantaloupe Cucumber Salad. This fruit salad is anything but boring. Crisp cucumbers and succulent cantaloupe balls come together for a refreshing dish.
- Melon and Feta Tetris Salad. The presentation of this salad is ridiculously alluring. As the name suggests, the arrangement of each colorful cubed ingredient looks like a game of Tetris.
- Blackberry Honeydew Basil Salad. Tart blackberries are the perfect addition to the sweet taste of honeydew. Add a few leaves of basil to really make this salad pop.
- Watermelon Basket. Showcase your fruit salad in a dazzling display with this clever watermelon presentation. It may look like a lot of work, but it’s nothing a sharp knife can’t handle.
- Melon Basil Burrata Salad with Crispy Prosciutto. If you’re still not convinced melons are amazing, I urge you to try this recipe. This picture-perfect salad is bursting with all the best ingredients.
- Chilled Cantaloupe Soup. Come summer, I can’t stop lapping up this chilled soup. All the flavors are seriously refreshing and a wonderful treat on a hot day.
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Category Perky SaladsCalories 255 per serving
- At 350°F, preheat the oven. On a rimmed baking sheet, toast pistachios for 10 minutes until they turn golden.
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- Cantaloupe: Slice your cantaloupe in half (doesn’t matter if you slice it horizontally or vertically). Scoop out the seeds with a large spoon and discard. Slice your cantaloupe halves into 5 or 6 slices. Using a sharp knife, cut from one end of the slice to the other as close as you can to the rind, slowly and carefully cutting the orange flesh away from the peel. Slice into bite size pieces.
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- Bell Pepper: Wash and core your bell pepper. Slice into 1/4 – 1/8 inch slices. Cut the slices in half.
- Onion: Slice the onion in half lengthwise. Cut off both ends of one of the halves and remove the outer layer. Place the sliced onion, end cut down and slice into 1/8 – 1/4 inch slices. If onion slices seem too long for you, cut them in half.
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