Cantaloupe And Cucumber Salad Recipes

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SPICY CANTALOUPE-CUCUMBER SALAD



Spicy Cantaloupe-Cucumber Salad image

Toss cucumber, cantaloupe and cherries with savory ingredients like Scotch bonnet pepper, allspice, scallions and fresh ginger for an impressive summer salad inspired by the rich flavors of Jamaican jerk marinades.

Provided by Food Network Kitchen

Time 10m

Yield 4 servings

Number Of Ingredients 0

Steps:

  • Stir 2 tablespoons olive oil, 1 tablespoon each cider vinegar, minced fresh ginger and thyme, 1 teaspoon minced Scotch bonnet chile, 1/4 teaspoon ground allspice and 2 each finely chopped scallions and garlic cloves in a large bowl. Add 1 each peeled, seeded and chopped small cantaloupe and cucumber and 1 cup halved pitted cherries; toss. Season with salt and pepper.

CANTALOUPE AND CUCUMBER SALAD



Cantaloupe and Cucumber Salad image

Savory fruit salads are officially a thing. (And, for the record, cucumber is a fruit.)

Categories     Bon Appétit     Salad     Fruit     Cantaloupe     Cucumber     Melon     Chile Pepper     Cardamom     Seed     Side     Summer

Yield 4 servings

Number Of Ingredients 15

1/2 cup olive oil
1/4 cup Champagne vinegar or white wine vinegar
1 teaspoon ground coriander
1 teaspoon kosher salt
1/4 teaspoon freshly ground black pepper
1/8 teaspoon ground cardamom
1/2 large cantaloupe, rind and seeds removed, flesh cut into 1-inch pieces
1 large English hothouse cucumber, sliced on a diagonal 1/2 inch thick
2 Fresno chiles, thinly sliced
1/2 cup unsalted, roasted pumpkin seeds (pepitas)
1/4 cup chopped cilantro
1/4 cup chopped mint
Sumac (for serving)
Ingredient Info
Sumac, a tart, citrusy spice generally sold in ground form, can be found at Middle Eastern markets, specialty foods stores, and online.

Steps:

  • Whisk oil, vinegar, coriander, salt, pepper, and cardamom in a large bowl. Add cantaloupe, cucumber, and chiles and toss to coat in dressing. Let sit, uncovered, 15 minutes.
  • To serve, add pumpkin seeds, cilantro, and mint to salad and toss gently to combine. Top with sumac.

CUCUMBER AND CANTALOUPE SALAD



Cucumber and Cantaloupe Salad image

Sweet, crunchy, delicious! This salad is easy to make and easy to eat. It's great as a snack or side-dish.

Provided by Seyet

Categories     Salad     Vegetable Salad Recipes     Cucumber Salad Recipes

Time 15m

Yield 4

Number Of Ingredients 7

1 cucumber
¼ cantaloupe
½ teaspoon chili oil
1 teaspoon rice vinegar
salt to taste
1 tablespoon white sugar, or to taste
1 tablespoon toasted sesame seeds

Steps:

  • Cut the cucumber in to quarters lengthwise then slice thinly and place into a bowl. Cut the cantaloupe into thin pieces the same size as the cucumber and place into the bowl. Season with the chili oil, rice vinegar, salt, and sugar. Mix well then sprinkle with sesame seeds to serve.

Nutrition Facts : Calories 48.3 calories, Carbohydrate 8.3 g, Fat 1.7 g, Fiber 0.8 g, Protein 1 g, SaturatedFat 0.3 g, Sodium 6.8 mg, Sugar 6.5 g

CUCUMBER, CANTALOUPE, AND SQUASH SALAD



Cucumber, Cantaloupe, and Squash Salad image

Yogurt and lime zest add zing to this refreshing chilled salad with cucumber, cantaloupe, and squash.

Provided by Martha Stewart

Categories     Food & Cooking     Salad Recipes

Time 25m

Number Of Ingredients 11

1 cup plain whole-milk yogurt
Finely grated zest of 1 lime
1 tablespoon fresh lime juice
1/2 teaspoon coarse salt
1/4 teaspoon ground cumin
1/8 teaspoon freshly ground pepper
3 yellow summer squashes (about 1 pound), unpeeled
1 English cucumber (about 10 ounces), unpeeled
1 1/2 tablespoons unseasoned rice-wine vinegar
1 teaspoon coarse salt
1/4 large cantaloupe, rind removed

Steps:

  • Make the dressing: Combine yogurt, lime zest and juice, salt, cumin, and pepper. Cover, and refrigerate 20 minutes.
  • Make the salad: Using a vegetable peeler or a mandoline, shave squashes and cucumber into wide ribbons, stopping when you reach seeds. Toss with vinegar and salt. Cover, and refrigerate. Shave cantaloupe into ribbons, and refrigerate.
  • Just before serving, drain cucumber and squash ribbons, and toss with cantaloupe. Drizzle with dressing.

CANTALOUPE AND CUCUMBER SALAD



Cantaloupe and Cucumber Salad image

A Rachael Ray recipe from her EveryDay Magazine June/July 2008 edition. Light summer salad that features sweet cantaloupe, one of my favorite fruits! To make this a main course, simple add cooked chicken breast strips and chopped avocado on top. Fresh, light and tasty too! PS, the best cantaloupes in the world are grown in Indiana in my opinion. . .Poseyville's are absolutely grand if you can get your hands on them. . .they are kind of bumpy and ugly but they taste the best.

Provided by januarybride

Categories     Melons

Time 15m

Yield 6 serving(s)

Number Of Ingredients 8

1/2 cup Greek yogurt
2 tablespoons lime juice
1 tablespoon honey
1 cantaloupe, cut into bite-sized pieces
2 cucumbers, peeled and thinly sliced
2 celery ribs, thinly sliced
2 teaspoons chopped of fresh mint
1/3 cup sliced almonds

Steps:

  • In a large serving bowl, whisk together the yogurt, lime juice and honey.
  • Add the cantaloupe, cucumbers, celery and mind to the dressing; toss to combine.
  • Sprinkle with the almonds and serve!

Nutrition Facts : Calories 90, Fat 2.8, SaturatedFat 0.3, Sodium 27.9, Carbohydrate 16, Fiber 2.2, Sugar 12.3, Protein 2.6

REFRESHING CANTALOUPE & CUCUMBER SALAD



Refreshing Cantaloupe & Cucumber Salad image

I came across this recipe in a copy of Good Housekeeping. Although I haven't tried it yet, it looks like it would be a really tasty and refreshing fruit/veggie salad.

Provided by TasteTester

Categories     Melons

Time 20m

Yield 8 cups, 8 serving(s)

Number Of Ingredients 6

1/4 cup fresh lime juice
salt and pepper
1 large English seedless cucumber, peeled in alternating strips to make a green and white effect along the length of the cucumber, chop (1 pound)
2 ripe cantaloupes, coarsely chopped
3 green onions, thinly sliced
1/2 cup loosely packed fresh cilantro leaves, chopped

Steps:

  • In a large bowl, whisk lime juice, 1/4 teaspoon salt and 1/8 teaspoon freshly ground black pepper, until blended.
  • Add cucumber, cantaloupe, green onion, and cilantro. Toss to coat and serve.

Nutrition Facts : Calories 56.5, Fat 0.3, SaturatedFat 0.1, Sodium 24.4, Carbohydrate 13.7, Fiber 1.6, Sugar 11.7, Protein 1.6

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