Cucumber Melon Salad with Lemon Mint Dressing
Featured Seedlings
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!