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.