Mixed Melon Salad With Cilantro And Lime Recipes

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FRESH MINT AND CILANTRO MELON SALAD



Fresh Mint and Cilantro Melon Salad image

All the fresh greens of the herbs and melon of this easy side dish are refreshing to both the eye and the palate! The melon can be chopped bite-sized to be a salad or side, or smaller to be used as a relish or condiment. This dish is also great for a change of pace on the brunch buffet! This works well also with Crenshaw melon.

Provided by Menealeous' Daughter

Categories     Salad     Fruit Salad Recipes

Time 2h15m

Yield 10

Number Of Ingredients 5

4 cups 1-inch chunks honeydew
1 tablespoon fresh lime juice
3 tablespoons chopped cilantro leaves and stems
⅓ cup chopped fresh mint leaves
white sugar to taste

Steps:

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

Nutrition Facts : Calories 26.7 calories, Carbohydrate 6.7 g, Fat 0.1 g, Fiber 0.6 g, Protein 0.4 g, Sodium 13.2 mg, Sugar 5.9 g

MINT AND LIME MELON SALAD



Mint and Lime Melon Salad image

Provided by Rachael Ray : Food Network

Time 10m

Yield 4 servings

Number Of Ingredients 9

1/2 cup mint jelly
1 lime, juiced
1/4 cup extra-virgin olive oil
1 melon, cantaloupe or honey dew, peeled, cut into 8ths and thinly sliced
4 radishes, thinly sliced
1/2 seedless cucumber, thinly sliced
1/2 medium red onion, thinly slicied
Salt and pepper
Mint sprigs, for garnish

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.

MIXED MELON SALAD



Mixed Melon Salad image

Make and share this Mixed Melon Salad recipe from Food.com.

Provided by Dancer

Categories     Dessert

Time 15m

Yield 8 serving(s)

Number Of Ingredients 8

1 lb watermelon
1/2 lb honeydew melon
1/2 lb cantaloupe
4 tablespoons diced feta cheese
2 tablespoons finely chopped mint leaves
1 -2 lime, juice of
salt and pepper, if desired
1 whole sprigs mint leaf (to garnish) (optional)

Steps:

  • Seed the melons and cut them into bite-sized pieces.
  • Arrange them on a platter or 6 salad plates.
  • Sprinkle with the feta and mint.
  • Season with lime juice and, if desired, a pinch of salt and pepper to taste.
  • Garnish with sprigs of mint, if desired.

CORN SALAD WITH TOMATOES, BASIL AND CILANTRO



Corn Salad With Tomatoes, Basil and Cilantro image

High summer produce comes together in this simple mix, tangy with lime juice and full of fresh herbs. Even in the height of the season, corn gets a touch sweeter when heated, and the easiest way to do it is in the microwave. It takes just a few minutes to zap the corn cobs in their husks, which makes them easy to shuck. The silks will slip right off the sweeter and still-crisp corn. Picking basil and cilantro leaves by hand then tearing them right over the salad keeps their delicate fragrance intact. Serve this with anything off the grill or alongside tacos or sandwiches.

Provided by Genevieve Ko

Categories     dinner, easy, lunch, quick, snack, weeknight, salads and dressings, vegetables, side dish

Time 15m

Yield 4 to 6 servings

Number Of Ingredients 8

5 ears of corn
1 pint cherry or grape tomatoes, halved
1 lime
3 tablespoons extra-virgin olive oil
Salt
1/4 teaspoon minced seeded fresh habanero or other very hot chile (optional)
1/2 cup fresh basil leaves
1/4 cup fresh cilantro leaves

Steps:

  • Microwave the corn in their husks on high for 3 minutes. Shuck the corn - the silks will come off easily. (If you want to boil or steam the corn on the stovetop, you can shuck the corn first then cook just until brighter in color, 2 to 3 minutes.) Cut the kernels off the cobs, transfer them to a large bowl and add the tomatoes.
  • Finely grate the zest of the lime directly over the corn mixture, then squeeze the juice from the lime all over. Add the oil, a generous pinch of salt and the chile, if using. Mix well, then tear the herbs over the salad and gently fold them in. Season to taste with salt and serve, or refrigerate in an airtight container for up to 1 day.

CILANTRO-LIME FRUIT SALAD



Cilantro-Lime Fruit Salad image

Cilantro, when blended with the lime juice and honey, creates a deliciously different spin on ordinary fruit salad.-Denette Brents, Porterville, California

Provided by Taste of Home

Categories     Lunch

Time 20m

Yield 8 servings.

Number Of Ingredients 8

2-1/2 cups cantaloupe balls
2 medium mangoes, peeled and finely chopped
3 medium kiwifruit, peeled, halved and sliced
2 medium ripe bananas, sliced
1/4 cup minced fresh cilantro
2 tablespoons lime juice
1 tablespoon honey
1/4 teaspoon salt

Steps:

  • In a large bowl, combine the fruits. In a small bowl, combine the remaining ingredients. Drizzle over salad; toss to coat. Chill until serving.

Nutrition Facts : Calories 106 calories, Fat 1g fat (0 saturated fat), Cholesterol 0 cholesterol, Sodium 81mg sodium, Carbohydrate 27g carbohydrate (20g sugars, Fiber 3g fiber), Protein 1g protein. Diabetic Exchanges

THAI SALAD WITH CILANTRO LIME DRESSING



Thai Salad with Cilantro Lime Dressing image

I created this salad to replicate one I tried on a cruise several years ago. It goes over very well at family gatherings and potlucks year-round. We love the spice of the Thai chile, but if your family isn't into spice, feel free to leave it out. It will still be delicious! —Donna Gribbins, Shelbyville, Kentucky

Provided by Taste of Home

Categories     Lunch     Side Dishes

Time 35m

Yield 22 servings.

Number Of Ingredients 15

2 medium limes
1 bunch fresh cilantro leaves, stems removed (about 2 cups)
1 cup sugar
1 Thai red chile pepper, seeded and chopped
2 garlic cloves, halved
1/2 teaspoon salt
1/2 teaspoon pepper
2 cups canola oil
1 head Chinese or napa cabbage, finely shredded
1 small head red cabbage, finely shredded
1 English cucumber, chopped
1 package (10 ounces) frozen shelled edamame, thawed
2 medium ripe avocados, peeled and cubed
1 cup shredded carrots
3 green onions, sliced

Steps:

  • Finely grate enough zest from limes to measure 1 tablespoon. Cut limes crosswise in half; squeeze juice from limes. Place zest and juice in a blender; add cilantro, sugar, red chile pepper, garlic, salt and pepper. While processing, gradually add oil in a steady stream., In a large bowl, combine cabbages, cucumber, edamame, avocados, carrots and green onions. Drizzle with dressing; toss to coat.

Nutrition Facts : Calories 271 calories, Fat 23g fat (2g saturated fat), Cholesterol 0 cholesterol, Sodium 69mg sodium, Carbohydrate 16g carbohydrate (11g sugars, Fiber 2g fiber), Protein 2g protein.

LIME-CILANTRO CRUNCHY SALAD



Lime-Cilantro Crunchy Salad image

This is a great take-along side dish for a summer picnic. It's deliciously crunchy and it holds up well. You can find a recipe for the lime-cilantro dressing on this site. I used a wonderful recipe submitted by Lin.

Provided by peppini

Categories     Salad     Vegetable Salad Recipes

Time 1h40m

Yield 6

Number Of Ingredients 12

1 cup crumbled feta cheese
1 cup 1/2-inch pieces red bell pepper
1 cup 1/2-inch pieces jicama
1 cup 1/4-inch pieces carrot
1 cup 1/4-inch pieces celery
1 cup chopped walnuts
1 cup 1/2-inch pieces red cabbage
1 cup 1/2-inch pieces savoy cabbage
1 cup cilantro-lime dressing
¾ cup 1/4-inch pieces red onion
1 jalapeno pepper, seeded and minced
salt and ground black pepper to taste

Steps:

  • Mix feta cheese, red bell pepper, jicama, carrot, celery, walnuts, red cabbage, savoy cabbage, cilantro-lime dressing, red onion, and jalapeno pepper together in a large bowl. Season with salt and pepper. Chill for 1 hour before serving.

Nutrition Facts : Calories 370.9 calories, Carbohydrate 14.8 g, Cholesterol 22.3 mg, Fat 32.9 g, Fiber 4.8 g, Protein 7.9 g, SaturatedFat 7 g, Sodium 652.6 mg, Sugar 7.3 g

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