Green Melon Salad Recipes
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.
THREE-MELON SALAD
Provided by Martha Stewart
Yield about 2 quarts
Number Of Ingredients 5
Steps:
- Halve melons and scrape out seeds of cantaloupe and green melon.
- Cut melon halves into 1/2-inch slices and cube, cutting away rinds as you work.
- Place fruit in a large serving bowl. Tear mint leaves over salad.
- Pour lime juice over salad and stir to combine.
GREEN TOMATO AND HONEYDEW MELON SALAD
Provided by Paul Grimes
Categories Salad Tomato Side Quick & Easy Honeydew Pumpkin Summer Healthy Vegan Jalapeño Cilantro Seed Gourmet Vegetarian Pescatarian Paleo Dairy Free Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free No Sugar Added Kosher
Yield Makes 4 (first course or side dish) servings
Number Of Ingredients 8
Steps:
- Toast cumin in a dry small heavy skillet over medium heat, stirring constantly, until fragrant and a shade darker, about 1 minute. Transfer to a large bowl.
- Add pumpkin seeds to skillet and heat, stirring constantly, until slightly puffed (be careful not to brown them), 2 to 3 minutes. Transfer seeds to a small bowl and stir in 1/4 teaspoon oil and salt to taste.
- Whisk together cumin, vinegar, chile, 1/4 teaspoon salt, 1/8 teaspoon pepper, and remaining 2 tablespoons oil in large bowl, then gently toss with tomatoes, melon, and cilantro. Sprinkle with pumpkin seeds.
MELON AND GREEN GRAPE SALAD
Make and share this Melon and Green Grape Salad recipe from Food.com.
Provided by ratherbeswimmin
Categories Melons
Time 1h
Yield 6-8 serving(s)
Number Of Ingredients 9
Steps:
- In a mixing bowl, combine the first 3 ingredients.
- In a small bowl, mix together the chopped mint leaves, lime juice, and honey; pour over fruit; toss to coat.
- Cover and refrigerate several hours.
- In a large glass serving bowl, line lettuce leaves along the bottom and sides of bowl.
- Spoon melon mixture into the center of bowl; garnish with mint sprigs.
HONEYDEW SALAD WITH LIME DRESSING
Green is my favorite color, and this refreshing salad with grapes, cucumber and kiwi is green to the max. If you want more, add green apples and pears. -Melissa McCabe, Long Beach, California
Provided by Taste of Home
Categories Lunch
Time 20m
Yield 8 servings.
Number Of Ingredients 7
Steps:
- For dressing, in a small bowl, whisk lime juice, honey and mint until blended. Place fruit and cucumber in a large bowl; add dressing and toss to coat. Refrigerate until serving.
Nutrition Facts : Calories 120 calories, Fat 0 fat (0 saturated fat), Cholesterol 0 cholesterol, Sodium 22mg sodium, Carbohydrate 31g carbohydrate (26g sugars, Fiber 3g fiber), Protein 1g protein. Diabetic Exchanges
MELON AND GRAPE SALAD
Fruit salad is a cheery way to round out a potluck. This one-with an easy and refreshing citrus dressing, makes a nice addition to any buffet. -Mary Etta Buran, Olmsted Township, Ohio
Provided by Taste of Home
Categories Lunch Side Dishes
Time 20m
Yield 54 servings (about 1 cup each).
Number Of Ingredients 9
Steps:
- Combine melons and grapes. Combine sugar and juices; our over fruit and toss to coat. Cover and chill for 1 hour. Serve with a slotted spoon.
Nutrition Facts : Calories 119 calories, Fat 1g fat (0 saturated fat), Cholesterol 0 cholesterol, Sodium 11mg sodium, Carbohydrate 30g carbohydrate (28g sugars, Fiber 1g fiber), Protein 1g protein.
"CHICKEN" MELON CURRY SALAD
Cool off and wind down with this Curried Melon Salad. It's a sweet and savory dish made with melons, Quorn meatless "chicken," and a delicious curry yogurt sauce. Ready in 20 minutes or less!
Provided by Sarah Bond
Categories Main Dishes Salads
Time 20m
Number Of Ingredients 13
Steps:
- Salad: Cut melon in half and scoop out seeds. Using a small melon scooper or rounded spoon, scoop ball shapes out of the melon, getting as much of the fruit out as possible, but leaving the rind intact. Set melon balls aside. Cut bell pepper and measure out spring mix.
- "Chicken": Heat oil in a large saute pan over medium heat. Add Quorn Meatless pieces, paprika, salt, and pepper, stirring to evenly coat. Cook for 10 to 12 minutes, or until cooked through and lightly browned.
- Sauce: Stir together all ingredients, adding salt and pepper to suit your taste.
- Assemble: Toss to combine the melon balls, bell pepper, spring mix, "chicken", and sauce. Spoon back into hollowed out melon shells, or into individual serving bowls. Top with sliced almonds.
Nutrition Facts : ServingSize 1 serving, Calories 422 kcal, Carbohydrate 51.5 g, Protein 26.4 g, Fat 16.3 g, SaturatedFat 2.9 g, Cholesterol 13 mg, Sodium 1177 mg, Fiber 9 g, Sugar 33.7 g
GREEN MELON SALAD
Provided by Rachael Ray : Food Network
Time 20m
Yield 4 servings
Number Of Ingredients 8
Steps:
- Arrange the greens on a platter.
- Cut the ends off the melon and stand upright. Trim away rind, in strips, from top to bottom as you rotate the melon. Halve and seed the melon and slice it into 1-inch wedges, then cut into bite-size pieces and arrange them over the bed of spicy greens. Sprinkle with mint and lime juice and season with lots of pepper, to taste. Drizzle very lightly with a hint of honey or agave syrup and dress with a liberal drizzle of extra-virgin olive oil.
- If you would like to add speck or prosciutto, tear it into large pieces and pile it in the center of the salad in a casual mound.
- Serve as a first or last course.
GREEN MELON, CUBANELLE PEPPERS AND RICOTTA SALATA
Steps:
- Seed and peel the melon half. Cut it in half lengthwise, then thinly slice crosswise on a diagonal. Trim and seed the peppers, then thinly slice them crosswise into rings.
- On a large platter, arrange a layer of slightly overlapping melon slices and generously season with crushed pinches of salt. Add layers of the peppers, basil and cheese. If layering a second round, remember to season with salt between the layers of melon. Crush several generous pinches of salt over the top of the salad, then drizzle generously with oil. Serve immediately.
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13 MELON SALADS THAT SCREAM PEAK SUMMER - BON APPéTIT
From bonappetit.com
Author Bon AppétitPublished 2019-06-04
- Cantaloupe with Sugar Snap Peas and Ricotta Salata. Salty and sweet, crunchy and juicy, this throw-it-together summer side has it all. View Recipe.
- Tomato-Watermelon Salad with Turmeric Oil. Red, juicy, and sweet, tomatoes and watermelon are soul mates, and they both need salt, spice, and fat to reach their full potential.
- Melon Panzanella. In this unexpected take on panzanella, chunks of ripe melon take the place of tomatoes. But the unexpected star is the brine from the Peppadew peppers: Spicy, sweet, and tart, it combines with the melon's juices and soaks into the toasted bread.
- Honeydew, Jicama, and Mango Salad. Don’t worry about removing all of the melon seeds in this take on the popular Mexican street snack—they’re edible and add a little crunch.
- Honeydew Salad with Ginger Dressing and Peanuts. Just the side your barbecue ribs are looking for, this all-green salad gets a kick from serrano, ginger, and just a hint of fish sauce.
- Watermelon, Endive, and Fig Salad. Perfect as either a side salad or a cocktail hour snack platter, you’re going to want to keep serving this mix of complementary sweet and salty and crunchy and soft bites all summer long.
- Watermelon with Lime Dressing and Peanuts. The jagged, irregular chunks of fruit in this salad recipe make it clear that something unexpected is about to happen.
- Cantaloupe and Cucumber Salad. Savory fruit salads are officially a thing. (And, for the record, cucumber is a fruit.) View Recipe.
- Honeydew and Fennel Salad with Basil. If you have a perfectly ripe melon—great! If you don’t, no worries. The salt, acid, and a bit of heat here will give life to lackluster specimens.
MELON AND GRAPE FRUIT SALAD RECIPE - VINTAGE COOKING
From vintagecooking.com
Reviews 1Estimated Reading Time 2 mins
GREEN FRUIT SALAD RECIPE | EATINGWELL
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MELON SALAD WITH LEMON, GINGER DRESSING - MINISTRY OF CURRY
From ministryofcurry.com
5/5 (1)Calories 81 per servingCategory Dessert
- Grate fresh ginger. Press it down in a small strainer to get juices out - about 2 tablespoons of juice. Save the ginger bits and use it in ginger chai.
- Make melon balls using a melon baller with watermelon, honeydew and cantaloupe. Save any scraps to make juice or smoothies. To a serving platter layer watermelon, honeydew and cantaloupe balls.
VIETNAMESE SHRIMP AND GREEN MELON SALAD RECIPE -SUNSET ...
From sunset.com
3/5 (1)Total Time 25 minsServings 6Calories 210 per serving
- Toss shrimp, herbs, onion, chile, and melon together in a large bowl. Mix together juice, sugar, and fish sauce, then pour over salad. Top with cashews.
PATTY'S TURKEY MELON SALAD - I AM HOMESTEADER
From iamhomesteader.com
Servings 8Total Time 30 minsCategory SaladCalories 132 per serving
- In a small bowl, combine the French dressing, mayo, green onion, and celery seed. Mix until well blended.
- Pour the dressing over the turkey, honeydew, and cantaloupe. Fold in until fully incorporated. Chill until ready to serve.
HONEYDEW MELON AND SHRIMP SALAD | RICARDO
From ricardocuisine.com
4/5 (1)Total Time 55 minsCategory AppetizersCalories 130 per serving
- Place the shrimp, wine and vinegar in a large saucepan. Season with salt and pepper. Bring to a boil. Cover and simmer for 1 minute. Drain, reserving the poaching liquid for another use. Cover and refrigerate the shrimp untilwell chilled, about 30 minutes.
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4.8/5 (5)Total Time 1 hr 15 minsCategory Vegetarian & VeganCalories 440 per serving
COUSCOUS SALAD WITH GREEN TOMATOES, MELON AND BLACK OLIVES ...
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Servings 6Total Time 30 mins
- In a bowl, whisk together the yogurt, olive oil, orange zest, orange juice, lemon juice, honey, salt and pepper. Reserve in the refrigerator.
VIETNAMESE SHRIMP AND GREEN MELON SALAD RECIPE | MYRECIPES
From myrecipes.com
4/5 (1)Total Time 25 minsServings 6Calories 210 per serving
- Toss shrimp, herbs, onion, chile, and melon together in a large bowl. Mix together juice, sugar, and fish sauce, then pour over salad. Top with cashews.
CHICKEN SALAD WITH MELON, FETA AND GREENS RECIPE - JOYCE ...
From foodandwine.com
Servings 6
- Preheat the oven to 350°. Spread the walnuts in a pie plate and toast in the oven for 8 minutes, or until golden and fragrant. Let cool, then coarsely chop.
- In a small saucepan, combine the lemon juice with the chopped mint and cook over high heat just until the mint is wilted, about 1 minute. Remove from the heat and let steep for 10 minutes. Strain the lemon juice into a small bowl and discard the mint. Whisk the olive oil, vinegar and sugar into the lemon juice and season with salt and pepper.
- Heat 1 tablespoon of the vegetable oil in each of 2 large skillets. Season the pounded chicken breast halves with salt and pepper, add 3 to each skillet and cook over moderately high heat until golden and just cooked through, about 3 minutes per side. Transfer the chicken to a cutting board and let cool. Thinly slice the chicken across the grain and transfer it to a large bowl.
- Add the cantaloupe, feta and half the mint leaves to the chicken. Whisk the vinaigrette, add half to the chicken and toss gently. Put the watercress in another large bowl, add the remaining mint leaves and vinaigrette and toss gently to coat. Season with salt and pepper. Arrange the watercress on 6 plates or a large platter. Top with the chicken salad and serve immediately.
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Carbohydrates 3.2 gFiber 0.9 gEnergy 19 calProtein 1.3 g
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