Mexican Honeydew Salad Recipes

HONEYDEW AND CUCUMBER SALAD

Honeydew and Cucumber Salad image

Refreshing flavors and textures make this salad a delight!

Provided by EDYTHE

Categories Salad Vegetable Salad Recipes Cucumber Salad Recipes

Time 1h15m

Yield 12

Number Of Ingredients 5

Ingredients

3 large cucumbers - peeled, seeded, and cut into 1-inch pieces
1 honeydew melon - peeled, seeded and cut into 1 1/2 inch chunks
½ cup vegetable oil
½ cup lemon juice
¼ cup white sugar

Steps:

Place the cucumber and honeydew melon chunks into a large bowl. Whisk together the vegetable oil, lemon juice, and sugar in a small bowl until well blended. Pour dressing over the cucumber and melon; mix well. Allow to rest for 1 hour before serving.

Nutrition Facts : Calories 147.9 calories, Carbohydrate 17.3 g, Fat 9.3 g, Fiber 1.2 g, Protein 1.1 g, SaturatedFat 1.5 g, Sodium 20.7 mg, Sugar 14.2 g

JíCAMA-MELON SALAD

Jícama-Melon Salad image

Provided by Tom Gilliland

Categories Citrus Fruit Herb Freeze/Chill No-Cook Cinco de Mayo Chill

Yield Makes 6 servings

Number Of Ingredients 8

Ingredients

1 large jícama, peeled and cut into 1/4-inch-wide strips
3 navel oranges, peeled and sectioned with pulp and membrane removed
1 large cantaloupe or honeydew melon, peeled, seeded, and cut into bite-size chunks
1/2 cup pomegranate seeds
1 cup fresh lime juice
2 sprigs cilantro, chopped
1 teaspoon sea salt
1/2 teaspoon chili powder (optional)

Steps:

In a nonreactive bowl, combine jícama and fruit. Toss with lime juice, cilantro, and salt. Refrigerate about 1 hour to allow flavors to meld. Toss with chili powder before serving.

MEXICAN SALAD

Mexican Salad image

Provided by Food Network

Categories side-dish

Time 10m

Number Of Ingredients 10

Ingredients

1 1/2 cups julienned iceberg lettuce
1/2 cup julienned carrots
1/2 cup peeled and julienned jicama
1/2 cup rough chopped cilantro leaves
2 shallots, minced
2 jalapenos, minced
2 cloves garlic, minced
3 tablespoons lime juice
1/4 cup olive oil
Salt

Steps:

Combine salad ingredients in a bowl. In a small mixing bowl combine shallots, jalapenos, garlic and lime juice. Whisk in oil and season to taste with salt. Toss salad with vinaigrette.

HONEYDEW MELON SALAD

Honeydew Melon Salad image

I saw this recipe in Food Network Magazine. They call for pepitas, which are pumpkin seeds. I started thinking, hmmmm..., can we eat the melons' s seeds? I looked it up on the Internet and they are supposed to be dried, then roasted. A long process. I just wanted to make a simple salad, for crying out loud! I toasted them over low heat in a little cast iron skillet5. Voila! They came lovely golden and nutty. To get all the vitamins and minerals in the seeds, they must be chewed, not eaten whole.

Provided by threeovens

Categories Melons

Time 10m

Yield 2-4 serving(s)

Number Of Ingredients 8

Ingredients

4 cups honeydew melon, cubed
2 tablespoons fresh lime juice
1 teaspoon jalapeno chile, minced
1/4 teaspoon kosher salt
1/4 teaspoon dried ancho chile powder or 1/4 teaspoon chili powder
chopped cilantro, for garnish
toasted melon seeds, for garnish (see recipe description)
cojito cheese, crumbled for garnish

Steps:

In a large bowl, toss together melon cubes, lime juice, jalapeño, salt and chile powder.
Top with cilantro, seeds, and cheese as desired.

Nutrition Facts : Calories 132.3, Fat 0.6, SaturatedFat 0.1, Sodium 360.3, Carbohydrate 33.6, Fiber 3, Sugar 29.1, Protein 2

HONEYDEW SALAD

Honeydew Salad image

Make and share this Honeydew Salad recipe from Food.com.

Provided by loof751

Categories < 15 Mins

Time 15m

Yield 2 serving(s)

Number Of Ingredients 8

Ingredients

1/2 cup green grape (sliced in half)
1/2 cup honeydew melon (cubed)
1/4 cup water chestnut (sliced)
1/2 cup baby shrimp (cooked)
1 cup cubed cooked chicken
3 tablespoons mayonnaise
1/2 banana
lettuce leaf, for serving

Steps:

Combine the sliced grapes, cubed melon, water chestnuts, shrimp and chicken in a medium bowl.
In a small bowl mash the banana. Add the mayonnaise and mix well.
Toss the salad mixture with the mayo mixture.
Arrange on lettuce leaves to serve.

Nutrition Facts : Calories 287.7, Fat 12.2, SaturatedFat 2.4, Cholesterol 58.2, Sodium 220.5, Carbohydrate 27, Fiber 1.9, Sugar 15.6, Protein 18.8

HONEYDEW FRUIT SALAD

Honeydew Fruit Salad image

Our Test Kitchen tossed together this refreshing medley that's a colorful addition to Easter dinner or most any meal.

Provided by Taste of Home

Categories Lunch

Time 15m

Yield 8 servings.

Number Of Ingredients 5

Ingredients

1 can (20 ounces) unsweetened pineapple chunks
4-1/2 teaspoons cornstarch
1 large honeydew melon, cut into balls or cubes
1 can (15 ounces) mandarin oranges, drained
1 tablespoon minced fresh mint

Steps:

Drain pineapple, reserving juices; set pineapple aside. In a small saucepan, combine cornstarch and pineapple juice until smooth. Bring to a boil; cook and stir for 2 minutes or until thickened. Cover and refrigerate until cool., In a large serving bowl, combine the honeydew, oranges, mint and reserved pineapple. Stir in pineapple juice mixture. Cover and refrigerate until serving.

Nutrition Facts : Calories 117 calories, Fat 1g fat (1g saturated fat), Cholesterol 0 cholesterol, Sodium 22mg sodium, Carbohydrate 30g carbohydrate (0 sugars, Fiber 2g fiber), Protein 1g protein. Diabetic Exchanges

HONEYDEW SALAD WITH LIME DRESSING

Honeydew Salad with Lime Dressing image

Green is my favorite color, and this refreshing salad with grapes, cucumber and kiwi is green to the max. If you want more, add green apples and pears. -Melissa McCabe, Long Beach, California

Provided by Taste of Home

Categories Lunch

Time 20m

Yield 8 servings.

Number Of Ingredients 7

Ingredients

1/4 cup lime juice
1/4 cup honey
1 tablespoon minced fresh mint leaves
4 cups cubed honeydew melon (about 1 small)
2 cups green grapes
4 medium kiwifruit, peeled, halved lengthwise and sliced
1 medium cucumber, halved lengthwise and sliced

Steps:

For dressing, in a small bowl, whisk lime juice, honey and mint until blended. Place fruit and cucumber in a large bowl; add dressing and toss to coat. Refrigerate until serving.

Nutrition Facts : Calories 120 calories, Fat 0 fat (0 saturated fat), Cholesterol 0 cholesterol, Sodium 22mg sodium, Carbohydrate 31g carbohydrate (26g sugars, Fiber 3g fiber), Protein 1g protein. Diabetic Exchanges

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