This cucumber melon salad with melon vinaigrette is a summer salad with a subtle sweet citrus flavor that's super light, refreshing and easy to make on a hot summer day. Ribbons of honeydew melon, cucumber and a pop of fresh mint and lemon.
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I make this salad often in the summer when it's hot and we're all craving something refreshing.
This summer salad goes perfect with anything bbq'd served along side a cabbage and mint salad, especially during honeydew season.
Pair the melon cucumber salad with an easy pesto pasta made with avocado or some Italian style chicken wings.
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Why You'll Love This Recipe
- This easy summer salad is super satisfying and flavorful. The honeydew melon and lemon pair well with the crunch of the hazelnuts, and the bright light taste of the melon vinaigrette will surprise you!
- Delicate flavors of honeydew melon and cucumber complimented by fresh mint, tangy lemon and a light vinaigrette gives this easy salad the fresh taste of summer. It makes the perfect refreshing side dish.
- The impressive ribbons makes this simple summer salad look fancy but it's super easy to make with a vegetable peeler. You'll have this light and refreshing salad on repeat all summer.
- With the high water content of melon and cucumber, this light and refreshing salad is super hydrating and full of fresh flavor.
Recipe Ingredients
You'll need the following ingredients to make this melon salad:
Ingredient Notes:
- Honeydew melon is light, sweet, and naturally juicy—especially during honeydew season. For easier slicing, choose a melon that’s just under ripe and firm enough to shave into ribbons. You can substitute with cantaloupe for a pop of orange color and slightly richer sweetness, or add cubes of watermelon for contrast and crunch.
- Cucumber adds a crisp, refreshing bite. If your cucumber is particularly seedy, slice ribbons from the outer flesh and discard the watery center for the best texture. Any variety—English, Persian, or garden cucumbers—will work well here.
- Fresh Lemon juice and zest brighten the dish with a pop of citrus and a hint of tang that complements the melon’s sweetness.
- Fresh mint leaves brings a cool, herbal note that pairs beautifully with juicy melon and adds an extra layer of freshness.
- Just a pinch of red chili flakes adds a gentle heat, balancing the sweet and juicy elements in the dish.
- Toasted hazelnuts bring crunch and a deep, nutty flavor. You can easily swap them for chopped pecans, walnuts, or sliced almonds—whatever you have on hand.
See recipe card below for all ingredients and quantities.
How To Make Cucumber Melon Salad
- For the vinaigrette, combine the chopped melon, olive oil, lemon zest and juice, mint, dijon mustard, chili flakes and sea salt in a small food processor or blender.
- Blend until well combined and smooth or slightly textured. Set aside.
- For the melon salad, thinly slice the honeydew melon into ribbons with a sharp knife or vegetable peeler.
- In a large bowl, fold honeydew melon and cucumber ribbons over one another so that they intertwine.
- Slice the cucumber into ribbons as well. If the cucumber is long, cut in half before slicing into ribbons.
- Tuck grape halves into the salad. Drizzle with melon vinaigrette and top with toasted hazelnuts, mint leaves and an extra sprinkle of red chili flakes.
Expert Tips
- Create perfect ribbons: Use a vegetable peeler to easily shave long, thin ribbons from the melon and cucumber. It’s a quick technique that looks impressive and keeps cleanup simple. For even faster prep, a mandoline works well too—just watch your fingers!
- Trim the melon properly: When prepping honeydew, be sure to slice off a bit of the outer green flesh along with the peel. This helps remove any firm or bland areas so you’re left with only the juicy, sweet interior.
- How to skin hazelnuts: To remove hazelnut skins easily, roughly chop the nuts and roast them at 350°F on a parchment-lined baking sheet for 5-10 minutes. Once cooled, gather them up in the parchment and rub them together gently—the skins will flake off with minimal effort.
FAQs
Should I use a ripe melon for the melon ribbons?
Ripe melons release plenty of water when cut and is not always the right choice for ribbons. It's much easier to use a melon that is slightly unripe so that the fruit is more firm and will be easier to peel into ribbons.
How do I know if my honeydew melon is ripe?
To tell if your honeydew melon is ripe, start by giving it a sniff—a sweet, floral aroma is a good sign it’s ready to eat. Next, gently squeeze the melon; it should feel firm overall but have a slight give, similar to a ripe avocado. Finally, check the rind color. A ripe honeydew will have a creamy yellow peel, while a white or greenish rind usually means it’s still underripe.
Storage Tips
This salad is best enjoyed fresh, when the ribbons are crisp and the flavors are at their brightest. However, if you have leftovers:
- Refrigerate promptly: Store the salad in an airtight container in the refrigerator for up to 1 day.
- Avoid excess liquid: The melon and cucumber will release moisture as they sit. If needed, drain off any excess liquid before serving leftovers.
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📖 Recipe
Cucumber Melon Salad with Melon Vinaigrette
This cucumber melon salad with melon vinaigrette has a subtle sweet citrus flavor that's super light, refreshing and easy on a hot summer day. A healthy summer salad with ribbons of honeydew melon, cucumber and a pop of fresh mint and lemon.
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Servings: 4 servings
Equipment
- 1 small food processor or blender
- 1 vegetable peeler or mandoline
- 1 large bowl
Ingredients
melon vinaigrette:
- 1 cup (170 grams) honeydew melon, peeled and chopped
- 3 tablespoon extra virgin olive oil, or avocado oil
- 1 teaspoon fresh lemon zest
- 2 tablespoon fresh lemon juice
- 1 tablespoon mint leaves, plus more for serving
- 1 teaspoon dijon mustard
- ¼ teaspoon red chili flakes, plus more for serving
- ¼ teaspoon fine sea salt
ribbon salad:
- ½ honeydew melon, peeled and seeds removed
- 1 English cucumber
- ½ cup (14 grams) toasted hazelnuts, roughly chopped, skins removed
- ½ cup grapes, sliced in half
Instructions
- For the melon vinaigrette, drain any excess water from the chopped honeydew melon. Combine melon, oil, lemon zest and juice, mint, dijon mustard, chili flakes and sea salt in a small food processor or blender. Blend until well combined and smooth or slightly textured.1 cup honeydew melon, peeled and chopped, 3 tablespoon extra virgin olive oil, 1 teaspoon fresh lemon zest, 2 tablespoon fresh lemon juice, 1 tablespoon mint leaves, plus more for serving, 1 teaspoon dijon mustard, ¼ teaspoon red chili flakes, plus more for serving, ¼ teaspoon fine sea salt
- For the ribbon salad, thinly slice the honeydew melon and cucumber (lengthwise) with a vegetable peeler, mandoline, or sharp knife.½ honeydew melon, peeled and seeds removed, 1 English cucumber, ½ cup toasted hazelnuts, roughly chopped, skins removed, ½ cup grapes, sliced in half
- In a large bowl, fold honeydew melon and cucumber ribbons over one another so that they intertwine. Tuck grape slices into the salad. Drizzle with melon vinaigrette and top with toasted hazelnuts, mint leaves and a sprinkle of red chili flakes.
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Notes
Create perfect ribbons: Use a vegetable peeler to easily shave long, thin ribbons from the melon and cucumber. It’s a quick technique that looks impressive and keeps cleanup simple. For even faster prep, a mandoline works well too—just watch your fingers!
Trim the melon properly: When prepping honeydew, be sure to slice off a bit of the outer green flesh along with the peel. This helps remove any firm or bland areas so you’re left with only the juicy, sweet interior.
How to skin hazelnuts: To remove hazelnut skins easily, roughly chop the nuts and roast them on a parchment-lined baking sheet. Once cooled, gather them up in the parchment and rub them together gently—the skins will flake off with minimal effort.
This salad is best enjoyed fresh, when the ribbons are crisp and the flavors are at their brightest. However, if you have leftovers refrigerate promptly for up to 1 day. Drain off excess liquid before serving leftovers.
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