Best Mixed Melon Salad With Cilantro And Lime Recipes

FRESH MINT AND CILANTRO MELON SALAD

Steps:

• Combine the honeydew, lime juice, cilantro, mint, and sugar in a bowl; toss to combine; refrigerate at least two hours before serving.

MINTED MELON SUMMER SALAD

Steps:

• Gently combine honeydew, lime juice, mint, cilantro, and sugar together in a bowl. Refrigerate at least 2 hours before serving.

MINT AND LIME MELON SALAD

Steps:

• In a medium shallow bowl, whish together jelly, lime juice and olive oil. Add the melon and veggies and toss. Season salad with salt and pepper and serve with mint sprigs.

TANGY CILANTRO LIME CONFETTI SALAD

Steps:

• Place the first 5 ingredients in a large bowl. Place dressing ingredients in a blender; cover and process until creamy and light in color. Pour over vegetable mixture; toss to coat. Refrigerate, covered, up to 3 hours.

MIXED MELON SALAD

Steps:

• Seed the melons and cut them into bite-sized pieces.
• Arrange them on a platter or 6 salad plates.
• Sprinkle with the feta and mint.
• Season with lime juice and, if desired, a pinch of salt and pepper to taste.
• Garnish with sprigs of mint, if desired.

CILANTRO-LIME FRUIT SALAD

Steps:

• In a large bowl, combine the fruits. In a small bowl, combine the remaining ingredients. Drizzle over salad; toss to coat. Chill until serving.

GRILLED SHRIMP SALAD WITH MELON AND FETA

Steps:

• Light a charcoal or gas grill or heat the broiler. Make the fire as hot as it will get and, if using a broiler, put the rack close to the heat source.
• While the grill heats up, lightly crack the coriander seeds in a mortar and pestle, or with the side of a knife on a cutting board. (Careful: They can roll around.) Put them in a small dry skillet over medium heat and toast, shaking the pan once or twice until fragrant, 1 to 3 minutes. Pour into a small bowl.
• Using a Microplane or other grater, grate zest from both limes straight into the bowl with coriander. Grate in the garlic (no need to wash the grater in between), then add the chile and a large pinch of salt and pepper. Whisk in oil.
• Pat shrimp dry, then transfer to a medium bowl and season with a pinch each salt and black pepper. Give the coriander mixture a stir, then pour half of it over the shrimp, reserving the rest for the salad. Toss shrimp to coat and set aside while preparing the other ingredients.
• Cut the zested limes in half, squeeze out 2 tablespoons juice and whisk into the coriander mixture to make a dressing. Cut leftover lime into wedges.
• Arrange the shrimp in a grill basket or on skewers (or just on a sheet pan if broiling), and grill or broil shrimp until well browned on one side, 2 to 3 minutes. Flip and cook until just opaque and cooked through, 1 to 2 minutes. Transfer the shrimp to a plate and squeeze a wedge of lime all over.
• In a large bowl, combine melon, cucumber, onion, feta and herbs. Pour in coriander dressing and toss to combine. Taste, and add more salt or lime juice to taste. Top melon salad with grilled shrimp and more herbs, if you'd like.

MELON SALAD WITH ORANGE-LIME DRESSING

Steps:

• Combine lime zest, lime juice, orange juice concentrate, and vanilla in small bowl; set aside.
• Cut melon in half.
• Slice each half into 1-inch wedges; trim away rind.
• Cut melon into 3/4-inch pieces.
• Combine fruit and dressing.