Best Honeydew Melon Salad Recipes

MINTED CUCUMBER AND HONEYDEW MELON SALAD

Minted Cucumber and Honeydew Melon Salad image

Ok, this may sound a bit different, but this is REALLY good. Light and healthy. A simple dressing and a wonderful summer dish. Great for picnics as it can easily be served chilled which is best, or room temp which makes it perfect for picnics.

Provided by SarasotaCook

Categories Melons

Time 20m

Yield 4 Salad Servings, 4 serving(s)

Number Of Ingredients 8

Ingredients

2 seedless cucumber (peeled & sliced in 1/4-inch rounds and then halved)
2 cups honeydew melon (cut in bite size cubes)
2 tablespoons red onions, minced fine
2 tablespoons of fresh mint, fine chopped
2 tablespoons key lime juice (regular lime juice can be substituted)
1/2 teaspoon honey
salt
pepper

Steps:

Salad -- In a large bowl, add the mint, red onion, lime juice, honey, cucumber and honeydew melon and toss well. The liquid from both the melon and cucumber will be enough to combine with the simple dressing. Season with salt and pepper to taste. Chill at least 15 minutes.
Serve -- Just ENJOY! A light refreshing salad.

Nutrition Facts : Calories 62.3, Fat 0.3, SaturatedFat 0.1, Sodium 20.1, Carbohydrate 15.6, Fiber 1.8, Sugar 10.8, Protein 1.6

GREEN TOMATO AND HONEYDEW MELON SALAD

Green Tomato and Honeydew Melon Salad image

Provided by Paul Grimes

Categories Salad Tomato Side Quick & Easy Honeydew Pumpkin Summer Healthy Vegan Jalapeño Cilantro Seed Gourmet Vegetarian Pescatarian Paleo Dairy Free Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free No Sugar Added Kosher

Yield Makes 4 (first course or side dish) servings

Number Of Ingredients 8

Ingredients

1 teaspoon ground cumin
2 tablespoons raw green (hulled) pumpkin seeds (pepitas)
2 tablespoons plus 1/4 teaspoon extra-virgin olive oil, divided
1 tablespoon distilled white vinegar
2 teaspoon finely chopped seeded fresh jalapeño
1 1/2 pounds mixed green tomatoes (not unripe), cut into 3/4-inch wedges
1/2 honeydew melon, cut into 3/4-inch pieces
1/4 cup packed cilantro leaves

Steps:

Toast cumin in a dry small heavy skillet over medium heat, stirring constantly, until fragrant and a shade darker, about 1 minute. Transfer to a large bowl.
Add pumpkin seeds to skillet and heat, stirring constantly, until slightly puffed (be careful not to brown them), 2 to 3 minutes. Transfer seeds to a small bowl and stir in 1/4 teaspoon oil and salt to taste.
Whisk together cumin, vinegar, chile, 1/4 teaspoon salt, 1/8 teaspoon pepper, and remaining 2 tablespoons oil in large bowl, then gently toss with tomatoes, melon, and cilantro. Sprinkle with pumpkin seeds.

HONEYDEW MELON SALAD

Honeydew Melon Salad image

I saw this recipe in Food Network Magazine. They call for pepitas, which are pumpkin seeds. I started thinking, hmmmm..., can we eat the melons' s seeds? I looked it up on the Internet and they are supposed to be dried, then roasted. A long process. I just wanted to make a simple salad, for crying out loud! I toasted them over low heat in a little cast iron skillet5. Voila! They came lovely golden and nutty. To get all the vitamins and minerals in the seeds, they must be chewed, not eaten whole.

Provided by threeovens

Categories Melons

Time 10m

Yield 2-4 serving(s)

Number Of Ingredients 8

Ingredients

4 cups honeydew melon, cubed
2 tablespoons fresh lime juice
1 teaspoon jalapeno chile, minced
1/4 teaspoon kosher salt
1/4 teaspoon dried ancho chile powder or 1/4 teaspoon chili powder
chopped cilantro, for garnish
toasted melon seeds, for garnish (see recipe description)
cojito cheese, crumbled for garnish

Steps:

In a large bowl, toss together melon cubes, lime juice, jalapeño, salt and chile powder.
Top with cilantro, seeds, and cheese as desired.

Nutrition Facts : Calories 132.3, Fat 0.6, SaturatedFat 0.1, Sodium 360.3, Carbohydrate 33.6, Fiber 3, Sugar 29.1, Protein 2

SAVORY MELON SALAD IN HONEYDEW VINAIGRETTE

Savory Melon Salad in Honeydew Vinaigrette image

Provided by Molly O'Neill

Categories salads and dressings

Time 40m

Yield 6 servings

Number Of Ingredients 14

Ingredients

1 cup cantaloupe, julienned
1 cup honeydew, julienned
1 cup Crenshaw, julienned
2 bunches (4 cups) mizuna or baby Chinese mustard greens, washed and chopped
1 head frisee lettuce, washed and chopped
1 bulb fennel, quartered lengthwise and sliced crosswise into 1/8-inch slices
1/4 pound thinly sliced prosciutto, fat removed, cut crosswise in 1/4-inch ribbons
4 cups honeydew chunks, or enough to make 2 cups strained puree
1/2 cup, plus 2 tablespoons, hazelnut oil
3 tablespoons lime juice
Zest from 1 lime
1 teaspoon kosher salt
Freshly ground black pepper to taste
1/2 cup hazelnut pieces

Steps:

For the salad, place the melon on sheets of parchment paper and place in the freezer until very cold and slightly crunchy, 25 to 30 minutes. Place the mizuna, lettuce, fennel and prosciutto in a large bowl.
For the vinaigrette, pass the honeydew chunks through a food mill, or puree them in a food processor and pass the puree through a mesh strainer to make 2 cups. Place the juice in a saucepan over medium heat. Reduce until 1/2 cup of liquid remains, about 25 minutes.
Place the reduced liquid in a blender set on low. Drizzle in the oil and lime juice; then add the zest and salt. Adjust seasoning with pepper, more salt, lime juice and lime zest.
Add cup of the vinaigrette to the bowl and toss well. Add the melon pieces and toss lightly. Adjust to taste with more dressing. Serve immediately in separate bowls, drizzling around the edge of each bowl with a teaspoon of hazelnut oil. Garnish with the nuts.

Nutrition Facts : @context http, Calories 207, UnsaturatedFat 8 grams, Carbohydrate 24 grams, Fat 10 grams, Fiber 5 grams, Protein 9 grams, SaturatedFat 1 gram, Sodium 713 milligrams, Sugar 17 grams

MELON AND BERRIES SALAD WITH HERBED HONEYDEW VINAIGRETTE

Melon and Berries Salad With Herbed Honeydew Vinaigrette image

This is such a beautiful and refreshing springtime or summertime salad! Would be great for brunch or a lady's luncheon. Adapted from Victoria Magazine.

Provided by BecR2400

Categories Salad Dressings

Time 30m

Yield 6 serving(s)

Number Of Ingredients 17

Ingredients

2 cups honeydew melon, seeded and cubed
2 cups cantaloupe, seeded and cubed
1 1/2 cups fresh strawberries, halved if large (or raspberries or your favorite berries)
2 tablespoons chopped fresh mint leaves
2 tablespoons torn fresh dill
4 cups fresh salad greens (such as frisee lettuce or mesclun mixed greens)
salt, to taste
freshly ground black pepper, to taste
2 cups honeydew melon, seeded and cubed
1/4 cup vegetable oil or 1/4 cup grapeseed oil
1 teaspoon finely minced fresh lime zest
1 tablespoon chopped of fresh mint
1 tablespoon chopped fresh parsley
1 tablespoon chopped fresh chives
1/4 teaspoon kosher salt
1/4 teaspoon freshly ground black pepper
fresh dill or mint, to garnish

Steps:

Toss salad ingredients together; season with salt and pepper to taste.
Divide salad equally among six salad plates.
Drizzle lightly with Herbed Honeydew Vinaigrette. Garnish, if desired. Serve immediately.
Make Herbed Honeydew Vinaigrette:.
Puree honeydew in a food processor or blender until smooth.
Strain through a fine-mesh sieve into a medium bowl, pressing solids; discard solids.
To honeydew juice, add oil, lime zest and juice, mint, parsley, chives, salt, and pepper; whisk to combine.
Use immediately or store in refrigerator for up to 3 days.

Nutrition Facts : Calories 161.1, Fat 9.6, SaturatedFat 1.3, Sodium 117.2, Carbohydrate 19.5, Fiber 2.9, Sugar 15.8, Protein 2.1