Cucumber Melon Salad with Mint Honey Lime Dressing
This sweet melon salad recipe combines ripe melon (watermelon, cantaloupe and honeydew) with cool cucumber, feta, and a simple honey lime dressing. Use brick feta cheese (cut into 1-inch cubes) or crumble feta over the top!I have made this recipe without the radish and avocado and it was still wonderful! I have plenty of suggestions above this recipe card for ingredient substitutions and additions.
Ingredients
- 1/2 watermelon, seedless
- 1/2 honeydew melon
- 1 cantaloupe
- 7 ounces feta cheese, from a block not pre-cut, OR feta crumbles
- 1/2 large cucumber
- 8 large strawberries
- 8 large radishes
- 1 large avocado
For the dressing:
- 1/4 cup fresh lime juice
- 1/4 cup honey
- 1/8 teaspoon sea salt
- 1/8 cup fresh mint, finely chopped
For garnish (optional):
- 8 blackberries
- edible flowers or mint sprigs
Equipment
Instructions
- Prepare by cutting the produce and feta cheese block into bite-sized pieces, roughly 1-inch cubes. It does not have to be perfect; a little bit of variation adds to the charm! Cutting tips are below in the notes.
- On a large serving tray, arrange the cubes. It is easier to arrange if you start in the middle and work your way out towards the edges of the plate.
- For the dressing, add all of the ingredients into a small bowl. Whisk vigorously to combine, then pour over the top of the salad.
- (Optional) Decorate with your chosen garnish.
- Serve and enjoy!
Notes
As I said above, you can choose to melon ball the produce, or cut into any size chunks! You also do not have to arrange it in the mosaic pattern like I have, it's equally tasty tossed together in a large bowl. And, still very beautiful!
Cutting Tips:
Watermelon: Cut slices across the watermelon, then cut those slices into strips. Trim the rind from either end, then cut the watermelon into 1-inch cubes.
Honeydew and Cantaloupe: Halve each melon and scoop the seeds out. Cut into wedges, then slice each wedge into equal sections, 1-inch thick.
Cucumber: Cut the cucumber lengthways into 3 sections, then cut into strips with a thickness of 1-inch. Then, cut the strips into 1-inch cubes.
Strawberries and Radishes: Cut off each end (top and bottom), then trim all four sides until they are cube shaped.
Avocado: Slice the avocado in half and remove the stone and skin. Cut each half lengthways so you have 4 quarters. Cut the quarters into strips with a rough thickness of 1-inch, then cut the strips into 1- inch cubes.
Serving: 1, Calories: 289kcal, Carbohydrates: 49g, Protein: 7g, Fat: 10g, Saturated Fat: 4g, Polyunsaturated Fat: 1g, Monounsaturated Fat: 4g, Cholesterol: 22mg, Sodium: 364mg, Potassium: 847mg, Fiber: 5g, Sugar: 40g, Vitamin A: 4165IU, Vitamin C: 68mg, Calcium: 168mg, Iron: 2mg
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