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.
MELON, CUCUMBER AND CHERRY TOMATO SALAD
This is an extremely simple, yet spectacularly refreshing salad, especially when made from height-of-the-season summer produce. Ripe melon mirrors the tomatoes' sweetness. Cucumber, a relative of melon, gives both crunch and flavor. A handful of basil and mint leaves, and a squeeze of fresh lime juice added just before serving, bring it all together.
Provided by David Tanis
Categories salads and dressings, appetizer
Time 5m
Yield 4 to 6 servings
Number Of Ingredients 8
Steps:
- Place melon, tomatoes and cucumber in a large salad bowl. Season with salt and pepper to taste, and toss well. Drizzle with olive oil and lime juice. Toss lightly and leave to marinate for a few minutes and up to 30 minutes, to let the flavors mingle.
- Add the basil leaves, tearing larger leaves into pieces, and the mint leaves.
- Just before serving, fold the leaves into the salad and toss well. Taste and add a little more lime juice, as needed.
MELON, CUCUMBER AND TOMATO SALAD
Melon and cucumber are a marvelous combination, never more so than when ripe tomatoes provide a bridge between the two. Parsley, mint and the refreshing bite of Champagne vinegar take the flavors even higher, making this salad both a perfect lunch or a fine start to a summer dinner.
Provided by Martha Rose Shulman
Categories salads and dressings
Time 2h40m
Yield 6 servings
Number Of Ingredients 12
Steps:
- Put the cucumbers in a colander set in the sink or a bowl. Sprinkle with salt and let drain for 30 minutes. Meanwhile, prepare the other ingredients.
- Toss the cucumbers, tomatoes and melon together in a bowl. Whisk together the vinegar, salt to taste, lime juice, honey and oil and toss with the fruit and vegetable mixture. Cover the bowl and refrigerate for 1 to 2 hours.
- Just before serving, toss with the herbs. Line plates with watercress if desired. Taste the salad, adjust the seasonings and serve over the watercress.
Nutrition Facts : @context http, Calories 138, UnsaturatedFat 8 grams, Carbohydrate 14 grams, Fat 9 grams, Fiber 2 grams, Protein 2 grams, SaturatedFat 1 gram, Sodium 555 milligrams, Sugar 11 grams
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.
MELON, MINT, AND CUCUMBER SMOOTHIE
Refreshing and hydrating, this smoothie is a great way to get in a few extra helpings of fruits and veggies.
Provided by Martha Stewart
Categories Food & Cooking Breakfast & Brunch Recipes
Number Of Ingredients 5
Steps:
- Puree ingredients in a blender until smooth.
Nutrition Facts : Calories 87 g
CHILLED MELON, CUCUMBER, AND MINT SOUP
For an extra hint of sweetness, drizzle the soup with a bit of honey just before serving.
Provided by Martha Stewart
Categories Food & Cooking Soups, Stews & Stocks Soup Recipes
Time 20m
Number Of Ingredients 8
Steps:
- Peel, halve, and seed 2 cucumbers, then coarsely chop. (You should have about 4 1/2 cups.) Halve and seed remaining (unpeeled) cucumber; cut into a 1/4-inch dice. Working in batches, puree chopped cucumbers, melon, 1/2 cup lime juice, mint, and ice in a food processor or blender. Season with salt and more lime juice. Transfer soup to a bowl, cover, and refrigerate until ready to serve, up to 2 hours.
- Smear 1/4 cup yogurt onto two sides of each serving bowl. Spoon chilled soup into bowls, drizzle with oil, and sprinkle with diced cucumbers and mint. Serve, with lime wedges.
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
MELON 'N' GRAPE MEDLEY
This colorful fruit salad from our Test Kitchen has a zesty honey-orange dressing with a surprising twist...a hint of jalapeno!
Provided by Taste of Home
Categories Lunch
Time 15m
Yield 6 servings.
Number Of Ingredients 9
Steps:
- In a resealable plastic bag, combine the cantaloupe, watermelon and grapes. In a small bowl, whisk the orange juice, honey and lime juice. Stir in the jalapeno and lime zest. , Pour over fruit. Seal bag, removing as much air as possible, and turn to coat; refrigerate for at least 1 hour. Serve with a slotted spoon.
Nutrition Facts : Calories 74 calories, Fat 1g fat (0 saturated fat), Cholesterol 0 cholesterol, Sodium 6mg sodium, Carbohydrate 18g carbohydrate (17g sugars, Fiber 1g fiber), Protein 1g protein. Diabetic Exchanges
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