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Melon-Cucumber Salad w/Black Pepper and Mint (P, TNT)
Source: "America: The Vegetable Table"
Serves: 4

1 cantaloupe, honeydew or watermelon
1 large cucumber
1 tablespoon fresh mint, chopped
1/2 teaspoon lemon zest, grated
1/2 teaspoon freshly ground pepper
1/4 teaspoon salt
2 teaspoons fresh lemon juice
2 tablespoons sunflower seed oil
mint sprigs

Halve and seed the melon, then slice into sections. Cut the flesh away from the skin and cut into bite-sized chunks.

Peel the cucumber, halve it lengthwise, and scoop out the seeds. Dice it into small pieces.

Put the melon and cucumber in a salad bowl.

Combine the mint, lemon zest, pepper and salt and lemon juice in a small bowl, then whisk in the oil. Taste and adjust the balance, if needed. Drizzle the dressing over the melon and cucumber and toss to coat. Cover and chill an hour or longer. Serve garnished with mint sprigs and sprinkled with additional pepper.

Poster's Notes: The recipe looks a bit odd but the finished product is actually quite tasty and refreshing.

Posted by Raquel Schnitzer

Nutritional Info Per Serving: 12 Calories (kcal); trace Total Fat; (7% calories from fat); 1g Protein; 3g Carbohydrate; 0mg Cholesterol; 135mg Sodium
Food Exchanges: 0 Grain(Starch); 0 Lean Meat; 1/2 Vegetable; 0 Fruit; 0 Fat; 0 Other Carbohydrates