Best Spicy Melon Salad Recipes

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SWEET AND SPICY MELON SALAD



Sweet and Spicy Melon Salad image

Provided by Kardea Brown

Categories     side-dish

Time 10m

Yield 4 servings

Number Of Ingredients 7

2 tablespoons agave syrup
Juice of 2 limes
Pinch cayenne pepper
Pinch kosher salt
3 cups cantaloupe balls (scooped with a melon baller; about 1 melon)
3 cups honeydew balls (scooped with a melon baller; about 1 melon)
1/4 cup loosely packed fresh mint leaves

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.

SPICY MELON SALAD



Spicy Melon Salad image

Provided by Giada De Laurentiis

Categories     side-dish

Time 15m

Yield 6 to 8 servings

Number Of Ingredients 7

1/2 cantaloupe, halved lengthwise, seeded and cut into half-moons, rinds removed
1/2 small seedless watermelon, cut into wedges, rinds removed
4 dried pequin chiles
1/4 teaspoon flaky sea salt
1 cup baby arugula
2 teaspoons extra-virgin olive oil
1 teaspoon lime juice

Steps:

  • Shingle the cantaloupe half-moons and watermelon wedges on a platter. Crush the chiles and sprinkle them over the melons. Season with the salt. Scatter with the arugula. Drizzle the olive oil and lime juice over the top.

SPICY CRAB AND MELON SALAD



Spicy Crab and Melon Salad image

Yield Makes 4 servings

Number Of Ingredients 6

1/3 cup mayonnaise
2 tablespoons chopped fresh tarragon plus sprigs for garnish
1 tablespoon fresh lemon juice
2 1/2 teaspoons Old Bay seasoning or other seafood seasoning, divided
2 1/2 cups fresh lump crabmeat, picked over (about 12 ounces)
1 large cantaloupe, quartered, seeded (about 4 pounds)

Steps:

  • Whisk mayonnaise, chopped tarragon, lemon juice, and 1 1/2 teaspoons Old Bay seasoning in medium bowl to blend. Stir in crabmeat. Season crab salad to taste with salt and pepper.
  • Lightly sprinkle sides of cantaloupe with pepper and remaining 1 teaspoon Old Bay seasoning. Place melon wedges on serving plates and mound crab salad in cavity of each. Garnish with tarragon sprigs and serve.

SOUTH AFRICAN SPICY MELON SALAD



South African Spicy Melon Salad image

Spiced with Harissa, serrano chilies,black olives and cumin topped with feta cheese and almonds. A delightful warm weather salad. This is a recipe I put together for ZWT-7, Africa.

Provided by BakinBaby

Categories     Melons

Time 10m

Yield 4 serving(s)

Number Of Ingredients 14

1/4 cup extra virgin olive oil
1 1/2 tablespoons fresh lemon juice
1/2 teaspoon harissa (or other hot sauce)
1/2 teaspoon serrano chili (seeded, chopped fine)
1/2 teaspoon cumin (kamoun)
1/2 teaspoon paprika (tahmira)
salt & freshly ground black pepper
3 -4 cups watermelon (rine removed, chunked,chilled)
1/2 red onion (sliced thin)
2 tablespoons parsley (fresh-chopped)
2 tablespoons mint (fresh- chopped)
1/4 cup black olives (Moroccan olives, pitted-or other oil cured black olives, coarsely chopped)
2 ounces feta cheese (crumbled about 1/2 c.)
3 tablespoons almonds (slivered-optional)

Steps:

  • In a small bowl, whisk the oil,lemon juice,spices and salt/pepper, allow to set in refrigerator at least 1 hour.
  • Arrange watermelon chunks on individual serving plates, sprinkle with onion,parsley,mint,olives and feta, drizzle dressing on top.
  • Top with almonds if desired.

SPICY MELON SALAD



Spicy Melon Salad image

Provided by Food Network Kitchen

Categories     side-dish

Time 20m

Yield 4 servings

Number Of Ingredients 0

Steps:

  • Whisk 1 tablespoon each brown sugar and vegetable oil, 1/2 tablespoon fish sauce, 1 teaspoon Sriracha and the zest and juice of 1 lime. Drizzle over 1/2 each sliced cantaloupe and honeydew melon. Top with 2 tablespoons each chopped peanuts, cilantro and mint.

SPICY LIME MELON SALAD



Spicy Lime Melon Salad image

Provided by Food Network Kitchen

Categories     side-dish

Time 10m

Yield 4 servings

Number Of Ingredients 0

Steps:

  • Puree 1/2 cup cilantro, 1/2 small seeded serrano chile, the juice of 2 limes, 1/4 cup olive oil and a pinch of kosher salt. Toss with 4 cups cubed assorted melons, one 15-ounce can hearts of palm (drained, rinsed and sliced 1/2 inch thick) and 2 sliced scallions; season with salt and pepper.

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