Best 4 Cool And Crunchy Melon Cucumber Salad Recipes
Seeking a refreshing and light salad to combat the summer heat? Look no further than a cool and crunchy melon cucumber salad! This vibrant salad combines the sweetness of ripe melon and the refreshing crispness of cucumber in a symphony of flavors that will tantalize your taste buds. With the addition of zesty seasonings and a hint of tangy dressing, this salad is guaranteed to be a show-stopping side dish or a light lunch option. Let's dive into the world of melon and cucumber salads and discover why they are a must-try for any foodie.
Check out the recipes below so you can choose the best recipe for yourself!
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
COOL AND CRUNCHY MELON-CUCUMBER SALAD
This summer, add cucumber to a melon salad to make it extra-crisp and cool. We cut watermelon and cantaloupe into cubes and balls for a beautifully geometric presentation that can be eaten with toothpicks. We also tossed them as a salad, dressed with yuzu juice (available at Asian supermarkets and specialty stores), though it's equally out-of-this-world with lime or lemon juice.
Provided by Martha Stewart
Categories Food & Cooking Salad Recipes
Number Of Ingredients 7
Steps:
- To make one serving, combine watermelon and cantaloupe cubes or balls with cucumber. Drizzle with olive oil and yuzu juice (or lime or lemon juice). Season with salt and pepper; stir to combine. Garnish with basil leaves.
MELON, CUCUMBER AND TOMATO SALAD
Melon and cucumber are a marvelous combination, never more so than when ripe tomatoes provide a bridge between the two. Parsley, mint and the refreshing bite of Champagne vinegar take the flavors even higher, making this salad both a perfect lunch or a fine start to a summer dinner.
Provided by Martha Rose Shulman
Categories salads and dressings
Time 2h40m
Yield 6 servings
Number Of Ingredients 12
Steps:
- Put the cucumbers in a colander set in the sink or a bowl. Sprinkle with salt and let drain for 30 minutes. Meanwhile, prepare the other ingredients.
- Toss the cucumbers, tomatoes and melon together in a bowl. Whisk together the vinegar, salt to taste, lime juice, honey and oil and toss with the fruit and vegetable mixture. Cover the bowl and refrigerate for 1 to 2 hours.
- Just before serving, toss with the herbs. Line plates with watercress if desired. Taste the salad, adjust the seasonings and serve over the watercress.
Nutrition Facts : @context http, Calories 138, UnsaturatedFat 8 grams, Carbohydrate 14 grams, Fat 9 grams, Fiber 2 grams, Protein 2 grams, SaturatedFat 1 gram, Sodium 555 milligrams, Sugar 11 grams
CUCUMBER AND MELON SALAD WITH CHILE AND HONEY
Steps:
- Preheat oven to 350°F. Toast pistachios on a rimmed baking sheet, tossing once, until golden brown, 7-9 minutes. Let cool, then finely chop 2 Tbsp. pistachios. Leave remaining nuts whole; set aside.
- Whisk chopped pistachios, chile, vinegar, and honey in a small bowl. Gradually stream in oil, whisking constantly until emulsified; generously season dressing with salt and pepper.
- Using a mandoline, shave cucumber and honeydew lengthwise (or thinly slice with a knife). Place in a large bowl. Set blade to a slightly wider setting; shave cheese into planks. Add to bowl along with basil and reserved pistachios; drizzle dressing over and toss gently. Season with salt and pepper.
Tips:
- Choose ripe, firm, and flavorful melons and cucumbers. Look for melons that are heavy for their size and have a smooth, unblemished rind. Cucumbers should be deep green and firm, with no signs of wilting or yellowing.
- Cut the melon and cucumber into uniform-sized pieces so that they cook evenly. If the pieces are too large, they will take longer to cook and may become mushy. If they are too small, they may overcook and lose their texture.
- Use a light hand when tossing the salad. Over-mixing can cause the melon and cucumber to break down and become mushy.
- Serve the salad immediately after making it. This will prevent the melon and cucumber from becoming watery.
- If you are making the salad ahead of time, store it in the refrigerator for up to 2 hours. Be sure to drain off any excess liquid before serving.
Conclusion:
Melon and cucumber salad is a refreshing and flavorful side dish that is perfect for summer gatherings. It is easy to make and can be tailored to your own taste preferences. Whether you like it sweet, savory, or somewhere in between, there is a melon and cucumber salad recipe out there for you. So next time you are looking for a light and healthy side dish, give one of these recipes a try.
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