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Home » Salads & Dressings » Cucumber Melon Salad

Cucumber Melon Salad

Posted by: Diabetic Foodie / Gluten-free, Salads & Dressings, Side Dishes, Summer, Vegan / August 24, 2017

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Need a summer side that even the kids will like? Try crunchy, fruity Cucumber Melon Salad. It’s vegan and gluten-free too.

Cucumber Melon Salad

Total Solar Eclipse 2017

We just got back from visiting friends in Brevard, North Carolina. They live atop a mountain near the Dupont State Forest and were in the “zone of totality” for the solar eclipse.

I didn’t think there would be much difference being in the zone and being at 90% or so. Boy, was I wrong! Watching the eclipse and seeing the corona and all of the colors was an incredible experience. It may have been the most amazing thing I’ve ever seen.

One minute, we were looking (through approved eclipse glasses, of course) at a crescent shape, then it seemed as though something snapped into place and, instantly, the image was perfectly round and the corona was visible. It was so exciting, we may all become eclipse chasers! The fact that we had the theme song from 2001: A Space Odyssey playing at the optimal time may have enhanced our experience.

Making Cucumber Melon Salad

While we were gone, a Crenshaw melon and hothouse cucumber sat at home. As soon as we walked in the door, we smelled the melon and knew we needed to eat it immediately. The CompostMaster started defrosting some chicken and I went to work making this salad. The soft melon and the crunchy cucumber with a citrusy dressing made a perfect combination!

I highly recommend allowing the salad to sit for half an hour or so before you eat it. This will soften the onions and keep them from overpowering the other flavors.

Recipe Card
Cucumber Melon Salad
5 from 1 vote

Cucumber Melon Salad

Cucumbers and melons come together in a quick summer side
Prep Time:2 minutes
Cook Time:3 minutes
Chill:30 minutes
Total Time:5 minutes
Author:Inspired by vomFass
Servings:5 servings
Review Print

Ingredients

  • 1 lime
  • 1 medium melon honeydew, cantaloupe, Crenshaw, canary, etc., cut into rounds with a melon baller
  • 1 12-inch English or hothouse cucumber, sliced
  • 1/4 cup finely chopped sweet onion like Vidalia
  • 1/3 cup white balsamic vinegar see note
  • 2 garlic cloves finely minced
  • kosher salt
  • freshly ground black pepper
  • 2 tablespoons extra virgin olive oil see note

Instructions

  • Zest the lime, then juice it.
  • In a large bowl, mix together melon balls, cucumber, onion, and lime zest.

Make dressing:

  • Measure out balsamic vinegar in a 1- or 2-cup measuring cup with a pouring spout. Add lime juice, garlic cloves, salt, and pepper. Whisk until well combined. Continue to whisk and drizzle in olive oil in a steady stream.
  • Pour dressing over melon mixture and toss to coat. Let sit for 30 minutes or so at room temperature or refrigerate until serving time.

Recipe Notes

Any type of melon (or a combination) may be used. I used a Crenshaw melon.
If you have some flavored white balsamic vinegar or extra virgin olive oil, use it. My balsamic was coconut flavored and my olive oil was blood orange flavored. Color-wise a white vinegar will work best, but taste-wise, it really doesn't matter.

Nutrition Info Per Serving

Nutrition Facts
Cucumber Melon Salad
Amount Per Serving (0 g)
Calories 155 Calories from Fat 54
% Daily Value*
Fat 6g9%
Saturated Fat 1g6%
Trans Fat 0g
Polyunsaturated Fat 0g
Monounsaturated Fat 0g
Cholesterol 0mg0%
Sodium 135mg6%
Potassium 0mg0%
Carbohydrates 26g9%
Fiber 2g8%
Sugar 21g23%
Protein 2g4%
Vitamin A 0IU0%
Vitamin C 0mg0%
Calcium 0mg0%
Iron 0mg0%
Net carbs 24g
* Percent Daily Values are based on a 2000 calorie diet.
Course: Salads & Dressings
Cuisine: American
Keyword: cucumber melon salad, summer recipes
Did you make this recipe?Click here to leave a comment & star rating!
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