This cucumber and melon salad combines sweet, juicy melon with crisp cucumber, fresh cilantro, and a kick of chile. Lime juice adds acidity, while a little olive oil brings the ingredients together. Use cantaloupe or honeydew and adjust the chile to suit your taste.
Serve it as a cool side dish alongside richer foods or as part of a summer spread. For the best texture, start with chilled ingredients and add the lime juice, oil, and salt close to serving. Toss gently to keep the melon pieces intact.
Start with the Vegetable Cooking Guide:
https://letsveg.com/vegetable-cooking-guide
Cucumber & Melon Salad with Chile and Cilantro
Cucumber and melon salad with chile, cilantro, and lime. A fresh, light Let’s Veg recipe perfect for summer sides and refreshing meals.
Ingredients
Equipment
Salad Bowl
Cooking Instructions
- Wash the melon rind before cutting. Remove the rind and seeds, cube the flesh, and wash and slice or cube the cucumber
- Add melon and cucumber to a large bowl.
- Sprinkle with sliced chile and chopped cilantro.
- Drizzle with lime juice and olive oil.
- Season lightly with salt.
- Toss gently to combine.
- Taste and adjust lime, salt, or chile as needed.
- Serve immediately, or cover and refrigerate until serving.
Nutrition
Notes
• Choose ripe melon that is still firm enough to hold its shape when cubed.
• Wash the melon rind under running water before cutting, using a clean produce brush on the firm rind. Do not use soap.
• Start with a little chile, taste, and add more if needed. Remove the inner membranes for a milder result.
• If the cucumber has a large, watery seed center, scoop it out before cutting. Dry the prepared cucumber before adding it.
• For a chilled salad without extra waiting time, refrigerate the ingredients beforehand. Add the lime juice, oil, and salt close to serving.
• Keep the prepared salad refrigerated when not serving it. Discard cut melon left at room temperature for more than 2 hours, or sooner in hot conditions.