Cucumber Melon Salad
Cucumbers and melons come together in a quick summer side
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.
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
Serving Size
0 g
Amount per Serving
Calories
155
% Daily Value*
Fat
6
g
9
%
Saturated Fat
1
g
5
%
Trans Fat
0
g
Polyunsaturated Fat
0
g
Monounsaturated Fat
0
g
Cholesterol
0
mg
0
%
Sodium
135
mg
6
%
Potassium
0
mg
0
%
Carbohydrates
26
g
9
%
Fiber
2
g
8
%
Sugar
21
g
23
%
Protein
2
g
4
%
Vitamin A
0
IU
0
%
Vitamin C
0
mg
0
%
Calcium
0
mg
0
%
Iron
0
mg
0
%
Net carbs
24
g
* Percent Daily Values are based on a 2000 calorie diet.