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Cucumber Melon Salad with Lemon Mint Dressing
This great recipe comes to us from Amy Holt of Peas Thank You. Visit her website and follow her on Instagram for more amazing content!
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Ingredients
- 1/4 c fresh mint
- 2 garlic cloves
- 1 Tbsp dijon mustard
- 2 Tbsp honey
- 1/2 c fresh lemon juice
- 1 lemon, zested
- 1/4 tsp salt
- 1/8 tsp fresh cracked pepper
- 1/3 c good quality olive oil
- 4 mini cucumbers
- 1/4 of a cantaloupe
- 1/4 of a honeydew
- 1 tsp fresno chili, finely sliced
- 1 Tbsp hazelnuts, crushed
- small handful fresh mint, to garnish
Instructions
Step 1
To make dressing, place mint, garlic cloves, dijon mustard, honey, lemon juice, lemon zest, salt, pepper, and olive oil into a food processor and blend until smooth. Can store in the refrigerator for up to 1 week.
Step 2
Rinse cucumbers and set aside on a clean towel to dry.
Step 3
Meanwhile, cut the cantaloupe and honeydew into quarters. Cut off the sin and take out the center seeds which can be discarded. Thinly slice into 1/8-1/4 inch thick strips.
Step 4
Cut the cucumber into 1/8-1/4 inch thick strips as well, set aside in a large bowl.
Step 5
Pour the lemon mint dressing over the sliced cantaloupe, honeydew, and cucumber. Gently toss to get everything seasoned.
Step 6
Transfer the seasoned melons and cucumber onto a large plate, sprinkle the sliced fresno chiles, crushed hazelnuts, and fresh mint leaves over the top.
Step 7
Enjoy!