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
MELON-CUCUMBER COOLERS
Provided by Food Network Kitchen
Categories beverage
Time 45m
Yield 6 servings
Number Of Ingredients 6
Steps:
- Combine the melon, cucumber, sugar, lemon juice and 1 cup water in a blender and puree until smooth. Strain through a fine-mesh sieve into a pitcher, using a ladle to push the mixture through.
- Add the vodka and liqueur to the pitcher and stir to combine. Refrigerate until cold, at least 30 minutes or up to 4 hours. Divide among ice-filled glasses; garnish with cucumber spears.
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.
CUCUMBER, MELON AND WATERMELON SALAD
Watermelon and feta has been in vogue for some time (and forever in Greece). I decided to throw in some of my endless supply of cucumbers and mix it up with the melons. I cut the melon and cucumber into medium-size dice (1/2 to 3/4 inch), but you can also make this more like a salsa and cut the produce into fine dice.
Provided by Martha Rose Shulman
Categories easy, quick, salads and dressings
Time 2m
Yield 4 servings
Number Of Ingredients 9
Steps:
- Combine all of the ingredients in a large bowl. Toss together just before serving.
Nutrition Facts : @context http, Calories 259, UnsaturatedFat 6 grams, Carbohydrate 45 grams, Fat 9 grams, Fiber 4 grams, Protein 5 grams, SaturatedFat 2 grams, Sodium 1359 milligrams, Sugar 39 grams
CHILLED MELON, CUCUMBER AND MINT 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. Use the larger-size scoop on a melon baller to scoop out the flesh. The goal is to tightly pack about 6 generous cups of melon flesh and then hollow the four melon halves out for presentation. Scrape the halves with a spoon to smooth the insides and gather additional flesh (and trap any juices) in a separate bowl until you have 1 heaping cup. Save the melon halves. Refrigerate the melon balls.
- Place the melon scraps and juices in a blender and add 3 tablespoons of the olive oil, the lime zest and juice and honey. Puree until smooth and taste for seasoning. Add more honey, if needed. Add a splash of water if more liquid is needed to make a smooth puree. Refrigerate.
- In a medium bowl, toss the cucumbers with the remaining 1 tablespoon olive oil and a generous amount of black pepper. Toss the melon balls with the dressing. Sprinkle the cucumbers and mint over the melon and mix a little. Fill the melon halves.
HONEYDEW MELON, CUCUMBER & LIME JUICE
This zingy bright green drink is full of fresh ingredients to make you feel refreshed and energised
Provided by Miriam Nice
Categories Drink
Time 10m
Number Of Ingredients 3
Steps:
- Take the melon, remove the seeds, then cut the flesh away from the outer skin and chop into chunks. Put the melon, cucumber and lime through your juicer following the manufacturer's instructions. Pour into a tall glass and serve.
Nutrition Facts : Calories 167 calories, Fat 1 grams fat, Carbohydrate 33 grams carbohydrates, Sugar 29 grams sugar, Fiber 6 grams fiber, Protein 4 grams protein, Sodium 0.3 milligram of sodium
A SUMMERTIME MELON MEDLEY
Fresh melons of all varieties are a a summertime favorite in our home. So many palate-pleasing adjectives come to mind when you think of a perfectly ripened melon: JUICY, SWEET, FRUITY AROMA, COOL, REFRESHING. Melon salads, like this ginger lime melon medley, make a refreshing snack, or a pleasing side dish to a light meal. As long as there are melons in the grocery store, you'll find this tangy-sweet fruit salad in my frig. Enjoy your summer, and all of nature's bounty it has to offer.
Provided by Feast Your Eyes
Categories Melons
Time 1h20m
Yield 8-10 serving(s)
Number Of Ingredients 11
Steps:
- Begin by making sure your melons are ripe.
- Peel, seed and cube the melons into bite size chunks, or use a melon baller; place in a large bowl.
- Add brown sugar, ginger, lime juice, lime zest; gently toss.
- Cover and chill at least one hour for best flavor.
- To serve: Toss before placing melon in dessert dishes. If desired, fill dishes with very cold sparkling white wine and garnish with mint leaves and toasted almonds.
- Cook's Tip: (1) Choose melons that are free of cuts, dents and bruises. (2) Store uncut melons in a cool place. Cut fruit should be refrigerated.
Nutrition Facts : Calories 55.3, Fat 0.2, Sodium 16.2, Carbohydrate 14, Fiber 0.9, Sugar 12.5, Protein 0.8
MELON MEDLEY
A perfect dessert soup to make in July, when melons are at their sweetest. This makes a refreshing finish to a grilled meal.
Yield 6 servings
Number Of Ingredients 7
Steps:
- To make part of this soup ahead of time, prepare the watermelon and honeydew as directed, combine in a mixing bowl, then cover and refrigerate. Place the cantaloupe chunks in a separate container. Cover and chill for an hour or more.
- Just before serving, combine the cantaloupe, nondairy ice cream, and orange juice in a food processor and process, in batches if necessary, until smoothly pureed.
- Divide among 6 serving bowls. Place approximately 1 cup of the watermelon and honeydew mixture in each. Scatter some blueberries over the top of each serving and garnish with 2 or 3 mint leaves.
- Per serving:
- Calories: 223
- Total fat: 5g
- Protein: 3g
- Fiber: 2g
- Carbohydrate: 43g
- Cholesterol: 0mg
- Sodium: 120mg
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