Melon Salad With Spiced Almonds Recipes

SPICY MELON SALAD

Steps:

• Shingle the cantaloupe half-moons and watermelon wedges on a platter. Crush the chiles and sprinkle them over the melons. Season with the salt. Scatter with the arugula. Drizzle the olive oil and lime juice over the top.

MELON SALAD WITH SPICED ALMONDS

Steps:

• Toast 1/3 cup slivered almonds in a skillet with olive oil; season with 1/2 teaspoon ground cumin and a pinch each of cayenne and salt. Drain on paper towels. Toss 2 cups each cubed cantaloupe and honeydew melon with 1/4 cup each olive oil, thinly sliced red onion and chopped mixed parsley and mint, and 2 tablespoons white balsamic vinegar; season with salt and pepper. Top with the almonds.

WATERCRESS, MELON AND ALMOND SALAD

Steps:

• In a large bowl, whisk together lime juice, sugar, and ginger. Gradually add oil and season with salt and pepper to taste.
• Add watercress, watermelon, and cantaloupe to dressing and toss to coat. Transfer salad to plates, sprinkle with sliced almonds and serve immediately.

SOUTH AFRICAN SPICY MELON SALAD

Steps:

• In a small bowl, whisk the oil,lemon juice,spices and salt/pepper, allow to set in refrigerator at least 1 hour.
• Arrange watermelon chunks on individual serving plates, sprinkle with onion,parsley,mint,olives and feta, drizzle dressing on top.
• Top with almonds if desired.

SWEET AND SPICY MELON SALAD

Steps:

• Add the agave, lime juice, cayenne pepper and salt to a large bowl and whisk to combine. Add the cantaloupe and honeydew to the bowl along with the mint leaves and toss to coat with the dressing. Serve as is, or for a more intense flavor, refrigerate for a few hours and up to overnight and toss again before serving.

SPICY MELON SALAD

Steps:

• Whisk 1 tablespoon each brown sugar and vegetable oil, 1/2 tablespoon fish sauce, 1 teaspoon Sriracha and the zest and juice of 1 lime. Drizzle over 1/2 each sliced cantaloupe and honeydew melon. Top with 2 tablespoons each chopped peanuts, cilantro and mint.

FRESH MINT AND CILANTRO MELON SALAD

Steps:

• Combine the honeydew, lime juice, cilantro, mint, and sugar in a bowl; toss to combine; refrigerate at least two hours before serving.

PERSIAN MELON SALAD

Steps:

• Combine the honeydew, cantaloupe, watermelon, grapes, pineapple, pickled ginger, orange juice, lime juice, sugar, and chopped mint in a large bowl; stir to mix evenly. Cover the bowl with plastic wrap and refrigerate at least 1 hour.
• Gently fold the strawberries into the fruit mixture. Garnish with the mint sprigs to serve.

REFRESHING MELON SALAD

Steps:

• Combine honeydew, galia melon, and watermelon in a bowl. Drizzle with lime juice and zest; toss to coat. Garnish with fresh mint.

WATERCRESS, MELON AND ALMOND SALAD

Steps:

• Whisk lime juice, sugar, and ginger in large bowl to blend. Gradually whisk in oil. Season dressing with salt and pepper. Add watercress, watermelon, and cantaloupe to dressing and toss to coat. Transfer salad to plates. Sprinkle with sliced almonds and serve immediately.

MINTED MELON SUMMER SALAD

Steps:

• Gently combine honeydew, lime juice, mint, cilantro, and sugar together in a bowl. Refrigerate at least 2 hours before serving.

CHILLED MELON SOUP WITH TOASTED ALMONDS

Steps:

• Place the melon, lime juice, jalapenos, yogurt, 2 teaspoons of salt and pepper in a blender and process until smooth. Refrigerate until cold.
• Preheat the oven to 325 degrees. Place the almonds in a bowl and toss with the water and then with the remaining salt. Place on a baking sheet and bake until toasted, about 15 minutes. Let cool.
• Divide the soup among 4 bowls. Top with the almonds and mint and serve immediately.