MELON, CUCUMBER AND CHERRY TOMATO SALAD
This is an extremely simple, yet spectacularly refreshing salad, especially when made from height-of-the-season summer produce. Ripe melon mirrors the tomatoes' sweetness. Cucumber, a relative of melon, gives both crunch and flavor. A handful of basil and mint leaves, and a squeeze of fresh lime juice added just before serving, bring it all together.
Provided by David Tanis
Categories salads and dressings, appetizer
Time 5m
Yield 4 to 6 servings
Number Of Ingredients 8
Steps:
- Place melon, tomatoes and cucumber in a large salad bowl. Season with salt and pepper to taste, and toss well. Drizzle with olive oil and lime juice. Toss lightly and leave to marinate for a few minutes and up to 30 minutes, to let the flavors mingle.
- Add the basil leaves, tearing larger leaves into pieces, and the mint leaves.
- Just before serving, fold the leaves into the salad and toss well. Taste and add a little more lime juice, as needed.
MELON, CUCUMBER AND TOMATO SALAD
Melon and cucumber are a marvelous combination, never more so than when ripe tomatoes provide a bridge between the two. Parsley, mint and the refreshing bite of Champagne vinegar take the flavors even higher, making this salad both a perfect lunch or a fine start to a summer dinner.
Provided by Martha Rose Shulman
Categories salads and dressings
Time 2h40m
Yield 6 servings
Number Of Ingredients 12
Steps:
- Put the cucumbers in a colander set in the sink or a bowl. Sprinkle with salt and let drain for 30 minutes. Meanwhile, prepare the other ingredients.
- Toss the cucumbers, tomatoes and melon together in a bowl. Whisk together the vinegar, salt to taste, lime juice, honey and oil and toss with the fruit and vegetable mixture. Cover the bowl and refrigerate for 1 to 2 hours.
- Just before serving, toss with the herbs. Line plates with watercress if desired. Taste the salad, adjust the seasonings and serve over the watercress.
Nutrition Facts : @context http, Calories 138, UnsaturatedFat 8 grams, Carbohydrate 14 grams, Fat 9 grams, Fiber 2 grams, Protein 2 grams, SaturatedFat 1 gram, Sodium 555 milligrams, Sugar 11 grams
JICAMA AND WATERMELON SALAD
Steps:
- Remove outer, dark green leaves from the heads of butter lettuce. For each salad use to 2 to 3 leaves of lettuce to make a cup. Around the butter lettuce cup arrange 3 points of orange segments. Inside the cup, place jicama, watermelon, olives, feta cheese, and cranberries. When ready to serve finish the salad with the vinaigrette, sunflower seeds, and edible flowers.
JICAMA AND WATERMELON SALAD
Steps:
- Whisk together juices, honey, pepper and salt in a large bowl. Add the jicama, watermelon and mint and toss to coat.
TOMATO & MELON SALAD
A lovely light starter that is superhealthy and all of your five-a-day in one bowl!
Provided by Good Food team
Categories Dinner, Side dish, Supper
Time 20m
Number Of Ingredients 8
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.
Nutrition Facts : Calories 144 calories, Fat 6 grams fat, SaturatedFat 1 grams saturated fat, Carbohydrate 19 grams carbohydrates, Sugar 19 grams sugar, Fiber 5 grams fiber, Protein 4 grams protein, Sodium 0.12 milligram of sodium
JICAMA CUCUMBER SALAD
Cool as a cuke and crunchy with jicama, this summery salad dressed with a splash of lime juice is a favorite with Debi Williams of Westminster, Colorado. "It's especially great as a side with all kinds of Mexican foods," she says.
Provided by Taste of Home
Categories Lunch
Time 25m
Yield 6 servings.
Number Of Ingredients 10
Steps:
- In a large bowl, combine the jicama, cucumber, onion and chilies. In a small bowl, whisk the remaining ingredients. Pour over jicama mixture; toss to coat. Cover and refrigerate for at least 1 hour.
Nutrition Facts : Calories 96 calories, Fat 5g fat (1g saturated fat), Cholesterol 0 cholesterol, Sodium 376mg sodium, Carbohydrate 13g carbohydrate (3g sugars, Fiber 6g fiber), Protein 1g protein. Diabetic Exchanges
JíCAMA-MELON SALAD
Provided by Tom Gilliland
Categories Citrus Fruit Herb Freeze/Chill No-Cook Cinco de Mayo Chill
Yield Makes 6 servings
Number Of Ingredients 8
Steps:
- In a nonreactive bowl, combine jícama and fruit. Toss with lime juice, cilantro, and salt. Refrigerate about 1 hour to allow flavors to meld. Toss with chili powder before serving.
WATERMELON, CUCUMBER, AND JíCAMA SALAD
Steps:
- Toss together all ingredients in a serving bowl. Serve immediately.
JICAMA, MELON, CUCUMBER, AND TOMATO SALAD
Number Of Ingredients 12
Steps:
- In a shallow bowl, toss together the jicama, cantaloupe, cucumber, and tomatoes. In a small bowl, whisk together the orange juice, lime juice, vinegar, hot pepper sauce, salt, and oil. Pour the dressing over the salad and toss to mix. Sprinkle the cheese over the top of the salad. Refrigerate at least an hour. Serve cold. From "1,000 Mexican Recipes." Copyright 2001 by Marge Poore. Used with permission of the publisher, Wiley Publishing, Inc. All Rights Reserved.
Nutrition Facts : Nutritional Facts Serves
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