Cantalopeandberrysaladwithmintandorangejuice Recipes

CANTALOUPE SALAD WITH HONEY LEMON DRESSING

Cantaloupe Salad with Honey Lemon Dressing image

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

Ingredients

1 cantaloupe (diced)
1/2 english cucumber (thinly sliced)
¼ c loosely packed mint leaves (julienned)
¼ c loosely packed basil leaves (julienned)
1 pint raspberries
2 tbsp lemon juice
2 tbsp extra virgin olive oil
1 tbsp honey
sea salt (to taste)

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

WATERMELON AND CANTALOUPE SALAD WITH MINT AND BASIL VINAIGRETTE

Watermelon and Cantaloupe Salad with Mint and Basil Vinaigrette image

Provided by Giada De Laurentiis

Categories side-dish

Time 30m

Yield 4 to 6 servings

Number Of Ingredients 7

Ingredients

1/2 watermelon
1 cantaloupe, cut in half, seeded
2 tablespoons freshly chopped mint leaves plus whole sprigs, for garnish
2 tablespoons freshly chopped basil leaves plus whole sprigs, for garnish
1 lemon juiced (1/4 cup)
1/4 cup simple syrup (equal amounts sugar and water heated until sugar dissolves, cool)
1/8 teaspoon amaretto

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.

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Cut cantaloupe in half, spoon out seeds, cut into large wedges, and remove rind with a paring knife. Slice each wedge into 1/2 inch thin slices. Then cut slices into 1-inch, bite-size, triangular pieces and place in a big wide flat serving dish ( or bowl). Add jalapeno, drain the onions and scatter over top, and add the lime zest.
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