Mint Honeydew and Cantaloupe Salad
This honeydew and cantaloupe salad is light and satisfying, making it perfect for any hot day. The sweetness of the honeydew & cantaloupe pairs perfectly with the minty cardamom dressing.
Servings: 6
Calories: 86kcal
Equipment
Ingredients
- 4 cups cubed cantaloupe melon
- 4 cups cubed honeydew melon
- 1 tablespoon sugar
- ¼ teaspoon cardamom seeds (or 4 - 5 pods, emptied)
- 8 fresh mint leaves cup in strips
Instructions
- Cut, peel, seed, and cube your melons into 1 - 1 ½" chunks, or purchase already chunked. Using the mortar & pestle, crush the cardamom seeds. Discard any papery green or white pod shells if you bought in the pod.4 cups cubed cantaloupe melon, 4 cups cubed honeydew melon, ¼ teaspoon cardamom seeds
- Toss together the cantaloupe, honeydew, sugar, minced mint leaves, and crushed cardamom seeds in a large bowl. Stir gently until melon is evenly coated.4 cups cubed cantaloupe melon, 4 cups cubed honeydew melon, 1 tablespoon sugar, ¼ teaspoon cardamom seeds, 8 fresh mint leaves
- Cover with wrap and refrigerate for 1 hour to let the cantaloupe release juice and blend with the cardamom dressing.
- Remove from refrigerator. Remove wrap, sprinkle on a little more minced mint and toss. Serve immediately.
Notes
- A super time saver is to buy the melon already cut up from the produce department at your grocery store.
- Check your melon for ripeness. You can let it sit out on a cool counter for an extra day or two to ripen more also.
Nutrition
Calories: 86kcal | Carbohydrates: 21g | Protein: 2g | Fat: 1g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Sodium: 53mg | Potassium: 434mg | Fiber: 2g | Sugar: 20g | Vitamin A: 3721IU | Vitamin C: 32mg | Calcium: 20mg | Iron: 1mg