CANTALOUPE AND AVOCADO SALAD WITH HONEY-LIME DRESSING
This beautiful rainbow salad is full of flavor, gently sweetened by honey.
Provided by Martha Stewart
Categories Food & Cooking Breakfast & Brunch Recipes
Time 25m
Number Of Ingredients 7
Steps:
- In a large bowl, whisk together lime juice, honey, oil, and salt; set aside.
- Cut each cantaloupe quarter in half lengthwise. Run a knife between the flesh and the skin of the melon; discard skin. Slice each wedge lengthwise into 1/2-inch pieces.
- Cut each avocado half again length-wise and then into 1/2-inch-thick slices. Add cantaloupe, avocado, and grape tomatoes to bowl with dressing and toss to coat. Divide among 4 plates.
Nutrition Facts : Calories 220 g, Fat 13 g, Protein 3 g
CANTALOUPE WITH HONEY AND LIME
Serve this simple dessert chilled.
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes
Time 10m
Number Of Ingredients 3
Steps:
- Using a sharp knife, slice a peeled and seeded melon as thinly as possible. Mound slices on four serving plates, dividing evenly.
- Drizzle melon with honey, and then sprinkle with the zest and juice. Serve immediately.
Nutrition Facts : Calories 114 g, Fiber 1 g, Protein 1 g
CANTALOUPE WITH HONEY GINGER DRESSING
Make and share this Cantaloupe With Honey Ginger Dressing recipe from Food.com.
Provided by littleturtle
Categories Breakfast
Time 5m
Yield 5-6 serving(s)
Number Of Ingredients 5
Steps:
- In a small bowl combine sauce ingredients and heat for 30 seconds in the microwave; set aside to cool.
- Place fruit in a mixing bowl, top with dressing and mix well.
- Serve alone or with vanilla ice cream.
Nutrition Facts : Calories 117.8, Fat 0.4, SaturatedFat 0.1, Sodium 31.5, Carbohydrate 29.9, Fiber 1.8, Sugar 29, Protein 1.7
CANTALOUPE WITH HONEY AND LIME
Not only is this one of the simplest desserts to prepare-it's also low in calories and virtually fat-free. Because it is so light and refreshing, it's a perfect ending to a heavy meal.
Yield Serves 4
Number Of Ingredients 3
Steps:
- Using a sharp knife, slice the cantaloupe as thin as possible. Mound the slices on 4 serving plates, dividing evenly.
- Drizzle the cantaloupe with the honey, and then sprinkle with lime zest and juice. Serve immediately.
- Using a sharp knife, slice off the top and bottom of the melon so that it sits flat on a work surface.
- Following the shape of the melon, slice off the peel in strips, from top to bottom.
- Halve the peeled melon lengthwise, and scrape out the seeds with a spoon before slicing.
CANTALOUPE SALAD WITH LIME, MINT, AND GINGER
Provided by Charlotte Fekete
Categories Salad Fruit Ginger Breakfast Brunch Side Low Fat Quick & Easy Low Cal Lime Cantaloupe Mint Summer Bon Appétit Fat Free Kidney Friendly Vegetarian Pescatarian Dairy Free Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free Kosher
Yield Makes 4 to 6 servings
Number Of Ingredients 7
Steps:
- Cut cantaloupe into 3/4- to 1-inch cubes (about 5 cups) and place in large bowl. Add lime juice, mint, and lime peel; toss to blend. Mix in sugar, ginger, and honey. Refrigerate salad until ready to serve, stirring occasionally, up to 3 hours.
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