Recipe for Melon and Cucumber Salad
Beautifully refreshing with a tang of lime and mint this Melon and Cucumber Salad is an excellent starter or palate cleanser instead of a sorbet. Virtually free of calories and fat and packed with vitamins, this salad is perfect virtually any time. It looks good made with pale fleshed melons such as honeydew or galia but cantaloupe offers a lovely contrast to the pale green cucumber.
Preparation time: 10 minutes
Cooking Time: none
Serves: 4 people
Energy: 10-15 calories per serving
Large mixing bowl
1 small honeydew melon
Handful of fresh lime
Cut the melon and remove the seeds.
Remove the flesh and cut into chunks or use a melon baller
Peel the cucumber (if you know how, use a cannelle knife to remove strips of skin to give a stripey effect)
Cut in half lengthways and using the melon baller scrape out the seeds.
Cut the cucumber into the same size chunks as the melon.
Zest and juice the lime.
Mix the juice with a few drops of liquid sweetener or a small amount of sweetener granules.
Chop the mint leaving a few leaves whole for garnish.
Gently mix all the ingredients together in a large bowl.
Split mixture between 4 serving bowls and garnish with mint. (Chiffonade – very thin strips – is good)
Please rate this article