SWEET AND SPICY MELON SALAD
Steps:
- Add the agave, lime juice, cayenne pepper and salt to a large bowl and whisk to combine. Add the cantaloupe and honeydew to the bowl along with the mint leaves and toss to coat with the dressing. Serve as is, or for a more intense flavor, refrigerate for a few hours and up to overnight and toss again before serving.
HOT AND SWEET MELON SALAD
An Asian play of sweet melon and hot chile pepper makes an interesting addition to a cocktail buffet. Serving Suggestions: The dish also pairs nicely with grilled pork tenderloin or chicken breast. Prep Time includes refrigeration. Nutritional Facts per serving: Calories 20.4, Fat 0.1G, Cholestrol 0MG, Sodium 8.3 MG, Carbs 5.1G, Dietary Fiber 0.5 G, Protein 0.4G From Prevention.Com
Provided by Porfavorcorona
Categories Melons
Time 37m
Yield 7 serving(s)
Number Of Ingredients 6
Steps:
- In a bowl, combine the cantaloupe, honeydew melon, pepper, basil, lemon or lime juice, and sugar.
- Toss to mix.
- Cover and refrigerate for 30 minutes.
- Toss before serving.
- If desired, pick out and discard the pepper strips before serving.
Nutrition Facts : Calories 18.4, Fat 0.1, Sodium 8.4, Carbohydrate 4.5, Fiber 0.5, Sugar 4.1, Protein 0.4
HOT MELON SALAD
Provided by Alton Brown
Categories appetizer
Time 21m
Yield 4 first-course servings
Number Of Ingredients 9
Steps:
- Heat a large saute pan or wok over high heat. Once the pan is hot, add the olive oil, followed by the onion, and saute for 1 to 2 minutes, moving the pan continually. Add the melon and saute for another 1 to 2 minutes or until the melon starts to take on color. Add the basil, salt, and pepper and continue to cook for another minute. Add the vinegar to the pan and toss to combine. Pour mixture onto a serving platter, sprinkle with the cheese and pine nuts, and serve immediately.
FOUR SIMPLE MELON SALADS
Steps:
- For the honeydew salad combine the melon, blueberries, and feta cheese in a small bowl. Top with mint leaves and squeeze lime juice over the top.
- For the watermelon salad put the arugula in the base of a small bowl, and top with the melon, cucumber, and onion slices. Season with salt and pepper, then drizzle with olive oil and vinegar.
- For the Honey Kiss salad mingle the melon ribbons with the prosciutto in a small bowl. Sprinkle lightly with sea salt, and squeeze fresh lime juice over it.
- For the Galia salad put the melon and kiwi in a small bowl, top with the pepper slices and basil leaves. Dress with a squeeze of citrus and a drizzle of olive oil.
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- If you’re chopping everything yourself, be sure to chop the cubes roughly the same size. If you’re buying something pre-chopped, use that as the guide to size and chop everything else to size. Use the most of what you love! For instance, I like to use watermelon and cantaloupe the most, then cucumber, then fill in with avocado and tomato.
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- Sprinkle everything with salt and pepper. Drizzle with the dressing and cover with the fresh herbs. Serve!
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