Melon cucumber ribbon salad with melon vinaigrette has a subtle sweetcitrus 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.
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.
For the ribbon salad, thinly slice the honeydew melon and cucumber (lengthwise) with a vegetable peeler or mandoline.
In a large bowl, fold honeydew melon and cucumber ribbons over one another so that they are intertwined in a creative way. Tuck grape slices into the salad. Drizzle with melon vinaigrette and top with toasted hazelnuts, mint leaves and a sprinkle of red chili flakes.
Notes
Ribbons: use a vegetable peeler or mandoline to make these impressive ribbons. Peel off a layer of the outermost flesh so you don't have hard bits in the salad.Hazelnuts: remove the skins by roasting on parchment paper, then roll or gather cooled nuts in the parchment and massage the parchment to remove the skins.Store: the salad can be made up to 2 hours before serving. Store the dressing and nuts separately if possible to keep the salad crisp when serving.