Cucumber And Melon Salad With Chile And Honey Recipes

Steps:

• Combine all of the ingredients in a large bowl. Toss together just before serving.

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.

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.

Steps:

• Place the melons on a flat surface and split each one in half. Scoop out and discard the seeds. Use the larger-size scoop on a melon baller to scoop out the flesh. The goal is to tightly pack about 6 generous cups of melon flesh and then hollow the four melon halves out for presentation. Scrape the halves with a spoon to smooth the insides and gather additional flesh (and trap any juices) in a separate bowl until you have 1 heaping cup. Save the melon halves. Refrigerate the melon balls.
• Place the melon scraps and juices in a blender and add 3 tablespoons of the olive oil, the lime zest and juice and honey. Puree until smooth and taste for seasoning. Add more honey, if needed. Add a splash of water if more liquid is needed to make a smooth puree. Refrigerate.
• In a medium bowl, toss the cucumbers with the remaining 1 tablespoon olive oil and a generous amount of black pepper. Toss the melon balls with the dressing. Sprinkle the cucumbers and mint over the melon and mix a little. Fill the melon halves.

Steps:

• Place the melons on a flat surface and split each one in half. Scoop out and discard the seeds. Slice the ends off, then slice off the skin with a knife. Cut the flesh into 1- to 2-inch chunks. Transfer 1 heaping cup of melon chunks to a blender. Refrigerate the remaining melon chunks in a large bowl until chilled.
• Make the dressing: Add 3 tablespoons olive oil, the lime zest and juice and the honey to the blender. Puree until smooth. Taste for seasoning; add more honey, if needed. Add a splash of water if needed to make a smooth dressing. Refrigerate the dressing until ready to serve.
• In a medium bowl, toss the cucumbers with the remaining 1 tablespoon olive oil and a generous amount of pepper. Toss the chilled melon chunks with the dressing. Add the cucumbers, sprinkle the mint on top and mix a little.

Steps:

• Arrange melons and cucumber on a platter; season with salt and pepper. Drizzle with oil. Just before serving, sprinkle with mint.

Steps:

• Salad -- In a large bowl, add the mint, red onion, lime juice, honey, cucumber and honeydew melon and toss well. The liquid from both the melon and cucumber will be enough to combine with the simple dressing. Season with salt and pepper to taste. Chill at least 15 minutes.
• Serve -- Just ENJOY! A light refreshing salad.