Best 4 Cantaloupe Salad With Lime Mint And Ginger Recipes

Indulge in a refreshing and vibrant Cantaloupe Salad, a symphony of flavors that will tantalize your taste buds. This salad bursts with the juicy sweetness of cantaloupe, complemented by the tangy zest of lime, the invigorating freshness of mint, and the subtle warmth of ginger. A medley of textures and colors, this salad is a delightful treat for the senses, perfect for a light and healthy lunch or a vibrant side dish. With three variations to choose from, this recipe offers a versatile culinary experience that caters to diverse preferences. From a classic combination of cantaloupe and mint to a tropical twist with pineapple and coconut, and a spicy kick with jalapeño and cilantro, these variations promise a taste adventure like no other.

* Variation 1: Classic Cantaloupe Salad - Experience the harmony of sweet cantaloupe, zesty lime, refreshing mint, and a hint of ginger, all brought together in a simple yet satisfying salad.

* Variation 2: Tropical Cantaloupe Salad - Embark on a tropical journey with the addition of sweet pineapple, creamy coconut, and a touch of toasted macadamia nuts. This variation is a burst of summer flavors that will transport you to a tropical paradise.

* Variation 3: Spicy Cantaloupe Salad - Ignite your taste buds with a spicy rendition of cantaloupe salad, featuring jalapeño peppers, cilantro, and a sprinkle of chili powder. This variation is a fiery delight that will leave you craving more.

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CRAB AND CANTALOUPE SALAD WITH GINGER AND MINT DRESSING

Crab and Cantaloupe Salad with Ginger and Mint Dressing image

Provided by Alice Hart

Categories salads and dressings

Time 35m

Yield 6 servings

Number Of Ingredients 14

Ingredients

3 tablespoons shavings of fresh coconut, optional
1 cantaloupe, quartered, seeded and peeled
1/2 cucumber, peeled
1/2 small red onion, very finely sliced
1/4 cup mint leaves, chopped
1 thumb-size piece fresh ginger, peeled and sliced into fine matchsticks
2 long red chilies, seeded and finely sliced
2 stalks lemon grass, tender portion at base only, trimmed and finely sliced
2 tablespoons fish sauce
3 tablespoons lime juice
2 tablespoons coconut cream
1 1/2 tablespoons palm sugar or brown sugar
1/2 pound fresh white crab meat
2 tablespoons unsalted peanuts, toasted and crushed

Steps:

If using coconut, heat the oven to 325 degrees. Spread the shavings on a baking sheet and toast until crisp and pale golden at the edges, tossing halfway through, about 5 minutes. Set aside.
Cut the cantaloupe into thin slices. Using a vegetable peeler, pare the cucumber into long strips, discarding the core. Place on a serving platter, add red onion and mint, and toss.
Finely dice half the ginger and chilies and place in a bowl. Add the lemon grass, fish sauce, lime juice, coconut cream and sugar, and whisk to blend. Taste and adjust dressing if needed; it should be fragrant, sweet, salty and sour.
To assemble: Scatter the crab on the salad and spoon the dressing over it. Top with remaining ginger and chilies, coconut, if using, and peanuts. Serve immediately.

Nutrition Facts : @context http, Calories 131, UnsaturatedFat 2 grams, Carbohydrate 17 grams, Fat 4 grams, Fiber 2 grams, Protein 10 grams, SaturatedFat 2 grams, Sodium 704 milligrams, Sugar 11 grams, TransFat 0 grams

CANTALOUPE SALAD

Cantaloupe Salad image

This salad, with its fresh-tasting dressing, is great with most any meal.-Charlotte Baillargeon, Hinsdale, Massachusetts

Provided by Taste of Home

Categories Lunch

Time 15m

Yield 6 servings.

Number Of Ingredients 7

Ingredients

1 large cantaloupe, peeled
3 tablespoons orange juice
3 tablespoons honey
1 cup halved red seedless grapes
3 kiwifruit, peeled, quartered and sliced
Leaf lettuce
Sweetened shredded coconut

Steps:

Cut six rings, about 1/2 in. wide, from the center section of the cantaloupe. Remove seeds and set rings aside. Cube the remaining cantaloupe. In a bowl, combine orange juice and honey. Add grapes, kiwi and cubed cantaloupe; stir gently to coat. Place cantaloupe rings on lettuce; top with fruit and sprinkle with coconut.

Nutrition Facts : Calories 110 calories, Fat 1g fat (0 saturated fat), Cholesterol 0 cholesterol, Sodium 11mg sodium, Carbohydrate 28g carbohydrate (25g sugars, Fiber 2g fiber), Protein 1g protein.

CANTALOUPE SALAD WITH LIME, MINT, AND GINGER

Cantaloupe Salad with Lime, Mint, and Ginger image

Provided by Charlotte Fekete

Categories Salad Fruit Ginger Breakfast Brunch Side Low Fat Quick & Easy Low Cal Lime Cantaloupe Mint Summer Bon Appétit Fat Free Kidney Friendly Vegetarian Pescatarian Dairy Free Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free Kosher

Yield Makes 4 to 6 servings

Number Of Ingredients 7

Ingredients

1 cantaloupe, halved, seeded, peeled
3 tablespoons fresh lime juice
3 tablespoons chopped fresh mint
2 teaspoons grated lime peel
2 tablespoons sugar
2 1/2 teaspoons grated peeled fresh ginger
2 teaspoons honey

Steps:

Cut cantaloupe into 3/4- to 1-inch cubes (about 5 cups) and place in large bowl. Add lime juice, mint, and lime peel; toss to blend. Mix in sugar, ginger, and honey. Refrigerate salad until ready to serve, stirring occasionally, up to 3 hours.

GRILLED FISH WITH SPICY CANTALOUPE-CUCUMBER SALAD

Grilled Fish with Spicy Cantaloupe-Cucumber Salad image

This Grilled Fish with Spicy Cantaloupe-Cucumber Salad features Southeast Asian-inspired flavors of ginger, fish sauce, lime and mint. And, it only takes 30 minutes to prepare.

Provided by Martha Stewart

Categories Food & Cooking Ingredients Seafood Recipes

Time 30m

Number Of Ingredients 10

Ingredients

Vegetable oil, for grill and brushing
4 skin-on, firm white-fleshed fish fillets, such as striped bass or mahimahi (1 1/4 pounds total)
Coarse salt and ground pepper
1 English cucumber, halved and thinly sliced
1/2 cantaloupe, peeled, seeded, flesh thinly sliced
2 tablespoons fish sauce
2 tablespoons fresh lime juice
1 small red or green jalapeno, halved lengthwise, seeded, and thinly sliced
1 teaspoon minced peeled fresh ginger
1/4 cup torn fresh mint leaves

Steps:

Heat a grill or grill pan over medium-high. Clean and lightly oil hot grill. Pat fish dry with paper towels, lightly brush with oil, and season with salt and pepper. Grill, skin side up, until opaque throughout, about 10 minutes, flipping once.
In a large bowl, combine cucumber, cantaloupe, fish sauce, lime juice, jalapeno, ginger, and mint. Transfer fish to plates and serve with salad.

Nutrition Facts : Calories 217 g, Fat 4 g, Fiber 2 g, Protein 34 g

Tips:

Choose ripe cantaloupe: Look for melons that are firm, slightly soft to the touch, and have a deep orange color. Avoid melons that have bruises or cuts.
Chill the cantaloupe before serving: This will help to enhance the sweetness of the fruit and make it more refreshing.
Use a variety of mint: Feel free to experiment with different varieties of mint, such as spearmint, peppermint, or chocolate mint, to add a unique flavor to the salad.
Don't overdo the ginger: A little bit of ginger goes a long way in this salad. Too much ginger can overpower the other flavors.
Serve immediately: This salad is best enjoyed fresh. The longer it sits, the more the flavors will meld together and lose their distinctness.

Conclusion:

This cantaloupe salad is a delightful combination of sweet, tangy, and refreshing flavors. The cantaloupe is perfectly complemented by the lime, mint, and ginger, and the salad is light and easy to make. It's a perfect side dish for a summer barbecue or potluck, or it can be enjoyed as a snack or light lunch. Whether you're a fan of cantaloupe or just looking for a new and refreshing salad recipe, this cantaloupe salad with lime, mint, and ginger is sure to please.