Melon Salad Recipes

MINTED MELON SALAD

Steps:

• In a small saucepan, bring the first six ingredients to a boil. Boil for 2 minutes; remove from the heat. Cover and cool syrup completely. , Combine the fruit in a very large bowl; add syrup and stir to coat. Cover and chill for at least 2 hours, stirring occasionally. , Drain before serving. Spoon into watermelon bowl or 8-qt. serving bowl.

FRESH MELON FRUIT SALAD

Steps:

• In large bowl, mix honey, lime peel and lime juice. Add remaining ingredients; toss gently to coat. Cover; refrigerate at least 1 hour to chill.
• Stir salad before serving. If desired, garnish with fresh mint.

CUCUMBER MELON SALAD

Steps:

• In a small bowl, combine the oil, lemon juice, sugar and pepper. Slice cucumber, then cut into quarters. , In a serving bowl, combine cucumber and melon. Pour dressing over all; toss gently to coat.

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.

MELON MINT SALAD

Steps:

• Stir honey and lemon juice together in a large bowl.
• Add melon and mint and stir to coat.

MELON SALAD

Steps:

• Bring a pot of salted water to a boil. Turn off heat and add shrimp and cook for 3 to 5 minutes. Drain. When cool enough to handle, slice each shrimp in half lengthwise.
• In a small bowl, whisk together the olive oil, ginger, lemongrass, lime zest and juice, and hot sauce. Season with salt and pepper. Set aside.
• Halve the honeydew and watermelon, cut away from rind, and remove the seeds. Slice the melons into 1/8-inch-thick pieces. Remove the watermelon seeds (it's okay if the slices don't stay intact). Using a cake ring or a glass whose mouth is slightly smaller than a 14 to 16-ounce martini glass or champagne coupe, cut out 16 slices from the watermelon, and 16 slices from the honeydew. Save the best-looking 4 watermelon slices.
• Set out 4 (8 to 12-ounce) martini glasses or Champagne coupes.
• Layer 2 slices of watermelon and honeydew in each glass, lightly sprinkling each melon layer with the lemongrass dressing, chopped basil, chopped cilantro, salt, and pepper. (You may need to trim the melon slices so they fit neatly into the glasses, which should be half-full at this point.) Divide the shrimp among the glasses, arranging them in concentric circles. Season the shrimp with the dressing, basil, cilantro, salt, and pepper. Add another layer of melon in the reverse order: honeydew, then watermelon, seasoning as before. Top each salad with a reserved watermelon slice, and sprinkle lightly with the dressing, basil, cilantro, salt, and pepper. Garnish with 1 basil and 1 cilantro leaf. Refrigerate for at least 1 hour before serving (the melon and shrimp taste best when well chilled).

TOMATO & MELON SALAD

Steps:

• Gently combine the melon, cucumber, tomatoes and herbs in a large bowl. Mix the olive oil and mint sauce with some seasoning, then pour over the other ingredients and stir again to coat in the mint dressing. Serve chilled, with slices of toasted baguette, rubbed with a fresh cut garlic clove if you like.

MELON SALAD

Steps:

• Combine watermelon, honeydew, cantaloupe, pineapple, and strawberries in a large bowl. Whisk poppy seed dressing and yogurt together in a bowl; drizzle dressing mixture over fruit before serving.