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
MINTED CANTALOUPE SALAD WITH CHAMOMILE SYRUP
Provided by Melissa Clark
Categories easy, salads and dressings, appetizer, dessert
Time 5m
Yield 6 servings
Number Of Ingredients 3
Steps:
- In a large bowl, toss cantaloupe with mint until well combined. Add syrup, taste and add more if desired.
Nutrition Facts : @context http, Calories 66, UnsaturatedFat 0 grams, Carbohydrate 16 grams, Fat 0 grams, Fiber 1 gram, Protein 1 gram, SaturatedFat 0 grams, Sodium 20 milligrams, Sugar 15 grams
WATERMELON AND CANTALOUPE SALAD WITH MINT VINAIGRETTE
Provided by Giada De Laurentiis
Categories dessert
Time 30m
Yield 4 servings
Number Of Ingredients 8
Steps:
- In a blender, combine mint, lemon juice, simple syrup, and amaretto. Blend until smooth.
- In a large bowl, combine the watermelon and the cantaloupe. Add the vinaigrette and toss. Transfer to a serving bowl and serve.
- In a saucepan, combine water and sugar over medium heat. Bring to a boil, then reduce heat and simmer for 5 minutes, until the sugar has dissolved. Take pan off heat and cool the syrup. Any extra cooled syrup can be saved in an airtight container in the refrigerator.
WATERMELON AND CANTALOUPE SALAD WITH MINT AND BASIL VINAIGRETTE
Provided by Giada De Laurentiis
Categories side-dish
Time 30m
Yield 4 to 6 servings
Number Of Ingredients 7
Steps:
- Scoop 2 cups each from the watermelon and the cantaloupe using a melon baller. Carve the remainder of the watermelon out and reserve shell.
- Add to a blender the chopped mint, chopped basil, lemon juice, simple syrup and amaretto. Blend until smooth.
- Add the watermelon and cantaloupe balls to the carved out watermelon half.
- Add the vinaigrette to the balls and toss to combine.
- Garnish with the mint and basil sprigs and taste.
FRESH FRUIT SALAD WITH HONEY, MINT AND LIME SYRUP
Categories Dessert No-Cook Quick & Easy Low Sodium Wheat/Gluten-Free Strawberry Lime Cantaloupe Kiwi Mint Raw Honey Grape Bon Appétit
Yield Serves 8
Number Of Ingredients 7
Steps:
- Whisk lime juice, honey and mint in large bowl to blend. Using melon baller, scoop out cantaloupe. Add all fruit to syrup in bowl; toss to combine. Let stand 15 minutes to allow flavors to blend. (Can be made 3 hours ahead. Cover and chill.) Spoon fruit into goblets.
CANTALOUPE SALAD WITH LIME, MINT, AND GINGER
Provided by Charlotte Fekete
Categories Salad Fruit Ginger Breakfast Brunch Side Low Fat Quick & Easy Low Cal Lime Cantaloupe Mint Summer Bon Appétit Fat Free Kidney Friendly Vegetarian Pescatarian Dairy Free Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free Kosher
Yield Makes 4 to 6 servings
Number Of Ingredients 7
Steps:
- Cut cantaloupe into 3/4- to 1-inch cubes (about 5 cups) and place in large bowl. Add lime juice, mint, and lime peel; toss to blend. Mix in sugar, ginger, and honey. Refrigerate salad until ready to serve, stirring occasionally, up to 3 hours.
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