Minted Melon Salad Recipes
MELON SALAD WITH CITRUS HONEY MINT DRESSING
Steps:
- Using a melon baller scoop round spheres out of each of the melons and place them into a medium-sized bowl.
Nutrition Facts : Calories 548 kcal, Carbohydrate 138 g, Protein 10 g, Fat 2 g, SaturatedFat 1 g, Sodium 92 mg, Fiber 8 g, Sugar 120 g, UnsaturatedFat 2 g, ServingSize 1 serving
CHILLED MELON, CUCUMBER AND MINT 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. Use the larger-size scoop on a melon baller to scoop out the flesh. The goal is to tightly pack about 6 generous cups of melon flesh and then hollow the four melon halves out for presentation. Scrape the halves with a spoon to smooth the insides and gather additional flesh (and trap any juices) in a separate bowl until you have 1 heaping cup. Save the melon halves. Refrigerate the melon balls.
- Place the melon scraps and juices in a blender and add 3 tablespoons of the olive oil, the lime zest and juice and honey. Puree until smooth and taste for seasoning. Add more honey, if needed. Add a splash of water if more liquid is needed to make a smooth puree. Refrigerate.
- In a medium bowl, toss the cucumbers with the remaining 1 tablespoon olive oil and a generous amount of black pepper. Toss the melon balls with the dressing. Sprinkle the cucumbers and mint over the melon and mix a little. Fill the melon halves.
MELON MINT SALAD
The 4-ingredient Mint and Melon Salad recipe I have for you today is utterly delicious in its simplicity. It takes just 10 minutes and is naturally gluten-free and dairy-free!
Provided by Katie Webster
Categories Salads
Time 10m
Number Of Ingredients 4
Steps:
- Stir honey and lemon juice together in a large bowl.
- Add melon and mint and stir to coat.
Nutrition Facts : ServingSize 1 cup, Calories 108.12 kcal, Sugar 25.27 g, Sodium 43.22 mg, Fat 0.53 g, SaturatedFat 0.14 g, Carbohydrate 26.47 g, Fiber 2.54 g, Protein 2.32 g
MINT AND LIME MELON SALAD
Provided by Rachael Ray : Food Network
Time 10m
Yield 4 servings
Number Of Ingredients 9
Steps:
- In a medium shallow bowl, whish together jelly, lime juice and olive oil. Add the melon and veggies and toss. Season salad with salt and pepper and serve with mint sprigs.
MINTED CUCUMBER AND HONEYDEW MELON SALAD
Ok, this may sound a bit different, but this is REALLY good. Light and healthy. A simple dressing and a wonderful summer dish. Great for picnics as it can easily be served chilled which is best, or room temp which makes it perfect for picnics.
Provided by SarasotaCook
Categories Melons
Time 20m
Yield 4 Salad Servings, 4 serving(s)
Number Of Ingredients 8
Steps:
- Salad -- In a large bowl, add the mint, red onion, lime juice, honey, cucumber and honeydew melon and toss well. The liquid from both the melon and cucumber will be enough to combine with the simple dressing. Season with salt and pepper to taste. Chill at least 15 minutes.
- Serve -- Just ENJOY! A light refreshing salad.
Nutrition Facts : Calories 62.3, Fat 0.3, SaturatedFat 0.1, Sodium 20.1, Carbohydrate 15.6, Fiber 1.8, Sugar 10.8, Protein 1.6
MINT WATERMELON SALAD
I invented this refreshing fruit salad one sultry afternoon while my friends were gathered around my pool. It was quick to prepare and disappeared from their plates even quicker. Even the kids loved it! -Antoinette DuBeck, Huntingdon Valley, Pennsylvania
Provided by Taste of Home
Categories Lunch Side Dishes
Time 20m
Yield 8 servings.
Number Of Ingredients 5
Steps:
- Place watermelon and mint in a large bowl. In a small bowl, whisk lemon juice, oil and sugar until sugar is dissolved. Drizzle over salad; toss gently to combine.
Nutrition Facts : Calories 56 calories, Fat 2g fat (0 saturated fat), Cholesterol 0 cholesterol, Sodium 2mg sodium, Carbohydrate 9g carbohydrate (9g sugars, Fiber 1g fiber), Protein 1g protein. Diabetic Exchanges
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4.5/5 (40)Category DessertsServings 8Total Time 20 mins
- Begin by making the simple syrup. Combine the sugar and water in a saucepan over medium heat. Bring to a low simmer and stir, making sure that all sugar is dissolved. It should only take a couple of minutes of simmering. The liquid will thicken slightly and should remain clear. Remove from heat and let cool. (Remember: You are only using a portion of this syrup. Refrigerate the remainder for a few days if you’d like, for use in another recipe. It’s great for sweetening tea or water.)
- Next, using a melon baller, scoop about 3 1/2 cups of watermelon and 3 1/2 cups cantaloupe into a large mixing bowl and set aside. If you don’t have a melon baller you can always cut up the melon into about 1-1 1/2? squares.
- Once the simple syrup has cooled, blend 1/4 cup of the simple syrup, mint, lemon juice and amaretto in a blender until mint is finely chopped.
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