Cucumber Cantaloupe And Squash Salad Recipes

Steps:

• Make the dressing: Combine yogurt, lime zest and juice, salt, cumin, and pepper. Cover, and refrigerate 20 minutes.
• Make the salad: Using a vegetable peeler or a mandoline, shave squashes and cucumber into wide ribbons, stopping when you reach seeds. Toss with vinegar and salt. Cover, and refrigerate. Shave cantaloupe into ribbons, and refrigerate.
• Just before serving, drain cucumber and squash ribbons, and toss with cantaloupe. Drizzle with dressing.

Steps:

• In a small bowl, combine the first five ingredients. Drizzle with salad dressing; toss to coat.

Steps:

• Whisk oil, vinegar, coriander, salt, pepper, and cardamom in a large bowl. Add cantaloupe, cucumber, and chiles and toss to coat in dressing. Let sit, uncovered, 15 minutes.
• To serve, add pumpkin seeds, cilantro, and mint to salad and toss gently to combine. Top with sumac.

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:

• Cut the cucumber in to quarters lengthwise then slice thinly and place into a bowl. Cut the cantaloupe into thin pieces the same size as the cucumber and place into the bowl. Season with the chili oil, rice vinegar, salt, and sugar. Mix well then sprinkle with sesame seeds to serve.

Steps:

• Make the dressing: Combvine the yogurt, lime zest and juice, salt, cumin and pepper. Cover and refrigerste 20 minutes.
• Make the salad: Using a vegetable peeler or a mandolin, shave squashes and cucumber into wide ribbons, and refrigerate.
• Just before serving, drain cucumbers, and squash ribbons and toss with cantaloupes - drizzle with dressing.

Steps:

• In a large serving bowl, whisk together the yogurt, lime juice and honey.
• Add the cantaloupe, cucumbers, celery and mind to the dressing; toss to combine.
• Sprinkle with the almonds and serve!

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.