Best 4 Cantaloupe And Cucumber Salad Recipes

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Cool down on a hot summer's day, or bring a refreshing side dish to your next barbecue with this delightful cantaloupe and cucumber salad recipe! Featuring a vibrant combination of sweet cantaloupe, crisp cucumbers, refreshing mint, and a zesty dressing, this salad not only a feast for the eyes but also a medley of flavors that will tantalize your taste buds. It's a versatile recipe that pairs perfectly with grilled chicken, fish, or tofu, and can also be enjoyed as a light and refreshing snack. With its vibrant colors and refreshing taste, this salad is sure to be a hit at your next gathering. The recipe also includes a dairy-free and gluten-free dressing option, making it a great choice for those with dietary restrictions.

Let's cook with our recipes!

CANTALOUPE AND CUCUMBER SALAD



Cantaloupe and Cucumber Salad image

Savory fruit salads are officially a thing. (And, for the record, cucumber is a fruit.)

Categories     Bon Appétit     Salad     Fruit     Cantaloupe     Cucumber     Melon     Chile Pepper     Cardamom     Seed     Side     Summer

Yield 4 servings

Number Of Ingredients 15

1/2 cup olive oil
1/4 cup Champagne vinegar or white wine vinegar
1 teaspoon ground coriander
1 teaspoon kosher salt
1/4 teaspoon freshly ground black pepper
1/8 teaspoon ground cardamom
1/2 large cantaloupe, rind and seeds removed, flesh cut into 1-inch pieces
1 large English hothouse cucumber, sliced on a diagonal 1/2 inch thick
2 Fresno chiles, thinly sliced
1/2 cup unsalted, roasted pumpkin seeds (pepitas)
1/4 cup chopped cilantro
1/4 cup chopped mint
Sumac (for serving)
Ingredient Info
Sumac, a tart, citrusy spice generally sold in ground form, can be found at Middle Eastern markets, specialty foods stores, and online.

Steps:

  • Whisk oil, vinegar, coriander, salt, pepper, and cardamom in a large bowl. Add cantaloupe, cucumber, and chiles and toss to coat in dressing. Let sit, uncovered, 15 minutes.
  • To serve, add pumpkin seeds, cilantro, and mint to salad and toss gently to combine. Top with sumac.

CUCUMBER AND CANTALOUPE SALAD



Cucumber and Cantaloupe Salad image

Sweet, crunchy, delicious! This salad is easy to make and easy to eat. It's great as a snack or side-dish.

Provided by Seyet

Categories     Salad     Vegetable Salad Recipes     Cucumber Salad Recipes

Time 15m

Yield 4

Number Of Ingredients 7

1 cucumber
¼ cantaloupe
½ teaspoon chili oil
1 teaspoon rice vinegar
salt to taste
1 tablespoon white sugar, or to taste
1 tablespoon toasted sesame seeds

Steps:

  • Cut the cucumber in to quarters lengthwise then slice thinly and place into a bowl. Cut the cantaloupe into thin pieces the same size as the cucumber and place into the bowl. Season with the chili oil, rice vinegar, salt, and sugar. Mix well then sprinkle with sesame seeds to serve.

Nutrition Facts : Calories 48.3 calories, Carbohydrate 8.3 g, Fat 1.7 g, Fiber 0.8 g, Protein 1 g, SaturatedFat 0.3 g, Sodium 6.8 mg, Sugar 6.5 g

CUCUMBER, CANTALOUPE, AND SQUASH SALAD



Cucumber, Cantaloupe, and Squash Salad image

Yogurt and lime zest add zing to this refreshing chilled salad with cucumber, cantaloupe, and squash.

Provided by Martha Stewart

Categories     Food & Cooking     Salad Recipes

Time 25m

Number Of Ingredients 11

1 cup plain whole-milk yogurt
Finely grated zest of 1 lime
1 tablespoon fresh lime juice
1/2 teaspoon coarse salt
1/4 teaspoon ground cumin
1/8 teaspoon freshly ground pepper
3 yellow summer squashes (about 1 pound), unpeeled
1 English cucumber (about 10 ounces), unpeeled
1 1/2 tablespoons unseasoned rice-wine vinegar
1 teaspoon coarse salt
1/4 large cantaloupe, rind removed

Steps:

  • Make the dressing: Combine yogurt, lime zest and juice, salt, cumin, and pepper. Cover, and refrigerate 20 minutes.
  • Make the salad: Using a vegetable peeler or a mandoline, shave squashes and cucumber into wide ribbons, stopping when you reach seeds. Toss with vinegar and salt. Cover, and refrigerate. Shave cantaloupe into ribbons, and refrigerate.
  • Just before serving, drain cucumber and squash ribbons, and toss with cantaloupe. Drizzle with dressing.

CANTALOUPE AND CUCUMBER SALAD



Cantaloupe and Cucumber Salad image

Number Of Ingredients 8

1 medium cantaloupe, peeled and cut into bite-size pieces
1/2 medium cucumber, peeled and seeded
1/4 red bell pepper, cut into thin strips
1/4 teaspoon salt, or to taste
1/8 teaspoon freshly ground pepper, or to taste
3 teaspoons olive oil
2 teaspoons white wine vinegar
1 teaspoon finely slivered fresh mint (optional)

Steps:

  • Put the cantaloupe in a large bowl. Cut the cucumber in quarters lengthwise and cut crosswise into 1/2-inch pieces. Add to the bowl along with the remaining ingredients. Toss to coat with the oil and vinegar. Refrigerate for 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

Tips:

  • Choose ripe cantaloupe and cucumber: The riper the cantaloupe and cucumber, the sweeter and more flavorful the salad will be.
  • Use a sharp knife to cut the cantaloupe and cucumber: This will help to prevent the fruit and vegetable from getting bruised.
  • Remove the seeds from the cantaloupe: This will make the salad easier to eat.
  • Cut the cantaloupe and cucumber into small pieces: This will help the flavors to meld together.
  • Add other fruits and vegetables to the salad: Such as honeydew melon, watermelon, or pineapple.
  • Use a light and refreshing dressing: Such as a vinaigrette or a citrus dressing.
  • Serve the salad chilled: This will help to keep it refreshing and flavorful.

Conclusion:

Cantaloupe and cucumber salad is a light, refreshing, and flavorful salad that is perfect for a summer picnic or potluck. It is easy to make and can be tailored to your own taste. With a few simple tips, you can make a delicious cantaloupe and cucumber salad that will be enjoyed by everyone.

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