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
Jacqui's Prep TipWeigh ingredients with a food scale for best results!
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 (640 grams) honeydew melon peeled and seeds removed
- 1 English cucumber
- ½ cup (14 grams) toasted hazelnuts skins removed, roughly chopped
- ½ cup (76 grams) 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, 3 tablespoon extra virgin olive oil, 1 teaspoon fresh lemon zest, 2 tablespoon fresh lemon juice, 1 tablespoon mint leaves, 1 teaspoon dijon mustard, ¼ teaspoon red chili flakes, 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, 1 English cucumber, ½ cup toasted hazelnuts, ½ cup grapes
- 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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