Triple Melon Salad Recipes

Steps:

• Halve melons and scrape out seeds of cantaloupe and green melon.
• Cut melon halves into 1/2-inch slices and cube, cutting away rinds as you work.
• Place fruit in a large serving bowl. Tear mint leaves over salad.
• Pour lime juice over salad and stir to combine.

Steps:

• Heat a grill pan over medium-high heat.
• Drizzle the melon slices with the olive oil and place in the grill pan. Grill undisturbed until browned on the first side, about 30 seconds. Flip and grill on the reverse side for an additional 30 seconds. Remove to a cutting board to cool slightly, then cut into 1/2-inch pieces. Place the grilled melon in a medium bowl, along with the tomatoes, mint, lime juice, chile paste and 1/4 teaspoon salt; mix well with a spoon. Set aside to let the flavors mingle.
• Meanwhile, heat 5 tablespoons water in a large skillet over medium heat. When bubbles just start rising to the surface, begin whisking in the butter, 1 tablespoon at a time, whisking constantly to form an emulsion. When all of the butter is incorporated, reduce the heat to medium low to keep the mixture at just below a simmer. Add the thyme and 1/2 teaspoon salt, swirling the pan to combine. Add the asparagus and toss gently to coat. Cover the pan and cook until the asparagus is tender all the way through when pierced with the tip of a knife, 5 minutes.
• Remove the asparagus to a platter and spoon some of the melon salad over the top. Top with a few shavings of ricotta salata if desired. Serve with additional salad on the side.

Steps:

• Mix garlic, brown sugar, lime juice, chiles and lime zest in a medium bowl. Roughly chop almonds and add to garlic mixture.
• To serve, arrange each variety of melon cubes in alternating rows on a platter or in individual bowls. Spoon dressing over melon and garnish with cilantro. Serve chilled.

Steps:

• In a small bowl, whisk together the yogurt, honey, liqueur, if using, and the mint. Set aside.
• Scoop out the melon flesh and cut it into 1inch cubes. Combine them in a bowl or on a platter and toss together very gently until the colors are evenly distributed.
• Drizzle the dressing back and forth across the melon in a thin stream. Garnish with sprigs of mint and serve.

Steps:

• Combine the vinegar and sugar in a small saucepan over medium heat. Bring to a simmer, stirring often to dissolve the sugar. Remove from the heat and allow to cool.
• Put the cantaloupe and honeydew in a bowl and toss with the basil and mint. Drizzle with the sweetened vinegar and toss lightly. Pile the melon on a platter and sprinkle with the flake salt.

Steps:

• 1. Combine watermelon, honeydew and cantaloupe in a lg. bowl. Set aside.
• 2. Syrup. In a medium saucepan, combine sugar, lime juice, jalapenos and 2 Tablespoons water. Bring to a simmer over medium high heat and cook for 3 minutes. Remove from heat, strain out jalapeno pieces and cool completely.
• 3. While syrup cools, add prosciutto, mint, salt and cayenne to melon in bowl. Pour syrup over salad and stir gently to combine.

Steps:

• Cut honeydew and cantaloupe into balls. Mix honeydew, cantaloupe and watermelon. Line large salad bowl or serving platter with endive. Spoon fruit mixture into bowl; refrigerate until chilled if desired.
• Just before serving, sprinkle with bacon flavor bits.

Steps:

• In large bowl, mix honey, lime peel and lime juice. Add remaining ingredients; toss gently to coat. Cover; refrigerate at least 1 hour to chill.
• Stir salad before serving. If desired, garnish with fresh mint.