Cucumber And Cantaloupe Salad Recipes
SPICY CANTALOUPE-CUCUMBER SALAD
Toss cucumber, cantaloupe and cherries with savory ingredients like Scotch bonnet pepper, allspice, scallions and fresh ginger for an impressive summer salad inspired by the rich flavors of Jamaican jerk marinades.
Provided by Food Network Kitchen
Time 10m
Yield 4 servings
Number Of Ingredients 0
Steps:
- Stir 2 tablespoons olive oil, 1 tablespoon each cider vinegar, minced fresh ginger and thyme, 1 teaspoon minced Scotch bonnet chile, 1/4 teaspoon ground allspice and 2 each finely chopped scallions and garlic cloves in a large bowl. Add 1 each peeled, seeded and chopped small cantaloupe and cucumber and 1 cup halved pitted cherries; toss. Season with salt and pepper.
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.
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
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
MELON, CUCUMBER AND MINT SALAD
Alex loves mint in many forms: muddled in a cocktail, layered in a sandwich or tossed with fruit like in this melon salad.
Provided by Alex Guarnaschelli
Categories side-dish
Time 20m
Yield 4 to 6 servings
Number Of Ingredients 7
Steps:
- 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.
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 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
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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.
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4/5 (6)Estimated Reading Time 40 secsServings 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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