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.
STRAWBERRY-CUCUMBER SALAD WITH LEMON CREAM
Provided by Rick Martinez
Categories Salad Dessert Side Kid-Friendly Quick & Easy Strawberry Pistachio Cucumber Summer Bon Appétit Vegetarian Pescatarian Wheat/Gluten-Free Peanut Free Soy Free Kosher Diabetes-Friendly Small Plates
Yield 4 Servings
Number Of Ingredients 12
Steps:
- Toss 4 cups quartered hulled strawberries (from 1 pound whole), 3 sliced Persian cucumbers, 1 teaspoon sugar, 1/2 teaspoon ground cardamom, and a pinch of salt in a medium bowl and let sit 10 minutes to allow sugar to dissolve and flavors to meld.
- Meanwhile, mix 1/2 cup crème fraîche, 2 teaspoons sugar, 1 teaspoon fresh lemon juice, and a pinch of salt in a small bowl; set lemon cream aside.
- Pulse 1/4 cup unsalted, roasted pistachios, a pinch of cayenne pepper, and a pinch of salt in a food processor until nuts are just finely ground (do not overprocess or you'll end up with nut butter).
- Divide fruit salad among plates and spoon some of the reserved lemon cream over; sprinkle with ground seasoned pistachios.
- Do Ahead
- Lemon cream can be made 8 hours ahead. Cover and chill.
STRAWBERRY, CUCUMBER & HONEYDEW SALAD
Strawberries and cucumbers together-I just love this combination! We used to eat a lot of cucumbers growing up in upstate New York. We'd get them, along with strawberries and melons, from fruit and veggie stands to make this sweet and tangy salad. -Melissa Mccabe, Long Beach, California
Provided by Taste of Home
Categories Lunch Side Dishes
Time 20m
Yield 8 servings.
Number Of Ingredients 6
Steps:
- In a large bowl, combine strawberries, cucumber and honeydew. Chill until serving., In a small bowl, whisk the remaining ingredients. Just before serving, drizzle over strawberry mixture; toss gently to coat.
Nutrition Facts : Calories 56 calories, Fat 0 fat (0 saturated fat), Cholesterol 0 cholesterol, Sodium 6mg sodium, Carbohydrate 15g carbohydrate (12g sugars, Fiber 2g fiber), Protein 1g protein. Diabetic Exchanges
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
STRAWBERRY, CUCUMBER & MINT SALAD
Stay fresh with a Strawberry, Cucumber & Mint Salad recipe. Our Strawberry, Cucumber & Mint Salad recipe only takes 15 minutes and makes enough for eight.
Provided by My Food and Family
Categories Herbs
Time 15m
Yield 8 servings
Number Of Ingredients 7
Steps:
- Blend dressing, 1/4 cup mint and 4-1/2 tsp. chiles in blender until smooth. Chop remaining mint with knife, set aside.
- Peel, seed and chop 1 cucumber; place in medium bowl. Add berries, onions, remaining chiles and 1/4 cup dressing mixture; mix lightly.
- Cut remaining cucumber into very thin slices. Toss with remaining dressing mixture and chopped mint; place on platter. Top with berry mixture. Squeeze lemon wedges over salad just before serving.
Nutrition Facts : Calories 70, Fat 2.5 g, SaturatedFat 0 g, TransFat 0 g, Cholesterol 0 mg, Sodium 150 mg, Carbohydrate 0 g, Fiber 3 g, Sugar 0 g, Protein 1 g
STRAWBERRY-MELON SUMMER SALAD
This salad is perfect for summer BBQs. The fruit makes it tasty.
Provided by Drizzler
Categories Salad Fruit Salad Recipes Strawberry Salad Recipes
Time 20m
Yield 6
Number Of Ingredients 6
Steps:
- In a salad bowl, whisk together the lemon yogurt, honey, and lemon juice until smooth, and gently fold in the watermelon balls, cantaloupe balls, and strawberries. Toss to coat, and serve.
Nutrition Facts : Calories 99.7 calories, Carbohydrate 22.7 g, Cholesterol 0.7 mg, Fat 0.4 g, Fiber 1.7 g, Protein 3.3 g, SaturatedFat 0.1 g, Sodium 38.6 mg, Sugar 20 g
STRAWBERRY, CUCUMBER AND MELON SALAD
Number Of Ingredients 0
Steps:
- Combine the onion, strawberries, cucumber, cantaloupe and dill in a large bowl. Season with salt and pepper and toss to combine. Let stand until the cucumber is juicy, about 10 minutes.Add the spinach and vinaigrette to the bowl, season with salt and pepper, and toss to coat.Whisk 1/4 cup white wine vinegar, 1 tablespoon dijon mustard, 1/2 teaspoon kosher salt and a few grinds of pepper in a bowl. Slowly drizzle in 2/3 cup olive oil, whisking constantly, until thick and smooth. Add more salt and pepper to taste. (Makes about 1 cup.)Source: foodnetwork.comRecipe formatted with the Cook'n Recipe Software from DVO Enterprises.
Nutrition Facts : Calories per serving 69
STRAWBERRY, CUCUMBER AND MINT SALAD
This beautiful, delicious and healthy dish is great served as an appetizer or with grilled fish. This is definitely a dish that you eat with your eyes first...
Provided by Karens Krazy Kitchen
Categories < 4 Hours
Time 1h20m
Yield 1 platter, 4-6 serving(s)
Number Of Ingredients 6
Steps:
- Peel the cucumbers and slice thinly.
- Hull the strawberries and slice thinly (save one strawberry).
- Arrange the cumber and strawberry slices on a round, shallow serving plate.
- Do an outer circle of cumbers.
- Do a slightly over lapping inner circle of strawberries.
- Continue making inner circles.
- Finish with the saved strawberry, sliced in half, served on top in the center.
- Season with salt and pepper.
- Sprinkle with vinegar.
- Drizzle with olive oil.
- Chill for one hour.
- Just before serving, garnish with chopped mint.
Nutrition Facts : Calories 57.1, Fat 2.8, SaturatedFat 0.4, Sodium 3.9, Carbohydrate 8.3, Fiber 1.6, Sugar 4.2, Protein 1.3
STRAWBERRY AND MELON SALAD
Melon cubes-cantaloupe, honeydew or watermelon-look (and taste) wonderful with sliced strawberries in this sweet and savory mixed salad.
Provided by My Food and Family
Categories Home
Time 20m
Yield 8 servings
Number Of Ingredients 8
Steps:
- Mix first 4 ingredients until blended.
- Combine greens and fruit in large bowl.
- Top with dressing mixture; toss lightly. Top with sunflower kernels.
Nutrition Facts : Calories 180, Fat 15 g, SaturatedFat 2 g, TransFat 0 g, Cholesterol 0 mg, Sodium 360 mg, Carbohydrate 0 g, Fiber 2 g, Sugar 0 g, Protein 2 g
STRAWBERRY, CUCUMBER AND MELON SALAD
Number Of Ingredients 0
Steps:
- Combine the onion, strawberries, cucumber, cantaloupe and dill in a large bowl. Season with salt and pepper and toss to combine. Let stand until the cucumber is juicy, about 10 minutes.Add the spinach and vinaigrette to the bowl, season with salt and pepper, and toss to coat.Whisk 1/4 cup white wine vinegar, 1 tablespoon dijon mustard, 1/2 teaspoon kosher salt and a few grinds of pepper in a bowl. Slowly drizzle in 2/3 cup olive oil, whisking constantly, until thick and smooth. Add more salt and pepper to taste. (Makes about 1 cup.)Source: foodnetwork.comRecipe formatted with the Cook'n Recipe Software from DVO Enterprises.
Nutrition Facts : Calories per serving 69
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