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Cucumber and Melon Salad with Chile and Honey

Cucumber and Melon Salad with Chile and Honey

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Consider this salad more supporting evidence that, yes, you need a mandoline in your life. The shaved cucumber and melon will release some liquid and lose a bit of crunch after they’re dressed, so toss everything together just before serving. If you’re truly averse to turning on your oven right now, buy roasted pistachios.


  • ½ jalapeño or Fresno chile, thinly sliced
  • 2 Tbsp. white wine vinegar
  • 3 Tbsp. extra-virgin olive oil
  • Kosher salt, freshly ground pepper
  • 1 English hothouse cucumber, halved crosswise, then halved lengthwise, seeds scooped out with a spoon
  • ¼ medium ripe honeydew melon or cantaloupe, rind removed
  • 5 oz. ricotta salata (salted dry ricotta) or feta

Recipe Preparation

  • Preheat oven to 350°. Toast pistachios on a rimmed baking sheet, tossing once, until golden brown, 7–9 minutes. Let cool, then finely chop 2 Tbsp. pistachios. Leave remaining nuts whole; set aside.

  • Whisk chopped pistachios, chile, vinegar, and honey in a small bowl. Gradually stream in oil, whisking constantly until emulsified; generously season dressing with salt and pepper.

  • Using a mandoline, shave cucumber and honeydew lengthwise (or thinly slice with a knife). Place in a large bowl. Set blade to a slightly wider setting; shave cheese into planks. Add to bowl along with basil and reserved pistachios; drizzle dressing over and toss gently. Season with salt and pepper.

Reviews SectionLovely summer dinner. Made with Greek Mizithra cheese in place of ricotta salata.AnonymousIthaca, New York08/20/19This is a fabulous recipe that really defines summer, but is still great in September. I have modified the recipe by adding in some avocado and then any number of fish proteins: grilled swordfish, seared scallops, Chilled grilled swordfish leftovers and even cooked shrimp. This is just such a versatile recipe! Thanks so much for putting it in the mag!

18 healthy non-salad cucumber recipes

Despite the fact that the cucumber almost completely consists of water, it has a lot of useful properties and, with regular use, it has a beneficial effect on the health. Cucumbers can cleanse and rejuvenate the whole body.

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Cucumbers have a positive effect on the functioning of the cardiovascular system, relieve puffiness, reduce blood pressure and help lower cholesterol. Cucumbers are useful for the thyroid gland. They favorably affect the digestive system, facilitate the work of the pancreas, have a slight laxative effect.

They warn and help cope with liver, kidney and gallbladder diseases. Have an easy diuretic effect. They help to cleanse the body of toxins and slags and improve metabolism. Today we offer you to save these 18 healthy non-salad cucumber recipes and try them in summer:

#1. Chicken Gyros with Tzatziki Sauce from Gimme Delicious. You need: chicken breast, onion, cucumbers, pita, yogurt, olive oil and spices.

#2. Savory Yogurt Bowl from Green Kitchen Stories. You need: cucumber, melon, onion, avocado, radishes, lettuce, olive oil and spices.

#3. Dill Honey-Mustard Chicken Salad Pita from SELFstarter. You need: chicken breast, pepper, dill, cucumber, pita, honey, olive oil and spices.

#4. Smoked Salmon Cucumber Roll-Ups from Sweet Peas and Saffron. You need: cucumber, cream cheese and salmon.

#5. Strawberry, Lime, and Mint-Infused Water from Wholefully. You need: strawberry, cucumber, lime, mint, water, ice cubes.

#6. Greek Nachos with Cilantro Drizzle from A Couple Cooks. You need: pita, cucumber, tomatoes, olives, beans, olive oil, spices.

#7. Green Gazpacho from Budget Bytes. You need: cucumber, onion, bell pepper, garlic, avocado, parsley, olive oil, lemon juice and spices.

#8. Marinated Tempeh and Cucumber Sandwich with Avocado Spread from SELFstarter. You need: cucumber, avocado, yeast flakes, whole wheat bread, olive oil, balsamic vinegar and spices.

#9. Refreshing Watermelon-Cucumber Smoothie from Live Eat Learn. You need: watermelon, cucumber, mint and honey.

#10. Quick Pickles, Smoked Trout, and Herbed Cream Cheese Bagels from A Spicy Perspective. You need: cucumber, trout, water, sugar, apple cider vinegar, cream cheese, dill and spices.

#11. Larb Gai Thai Chicken Skillet from Food Faith Fitness. You need: Cauliflower, chicken, onion, cabbage, cucumber, mint, coconut oil, pineapple juice, lime juice and spices.

#12. Rainbow Summer Rolls from Blissful Basil. You need: glass noodles, cucumber, cabbage, mango, bell pepper, carrots, scallions and spices.

#13. Cucumber-Rose Aperol Spritz from A Spicy Perspective. You need: Rose-infused Aperol, Prosecco, cucumber and soda.

#14. Farro with Feta, Cucumbers, and Sun-Dried Tomatoes from SkinnyTaste. You need: farro, onion, tomatoes, feta, cucumbers, bell pepper, mint, parsley, olive oil and spices.

#15. Vietnamese Curry Chicken and Rice Noodle Bowl from Foodie Crush. You need: chicken breasts, garlic, onion, rice noodles, almond milk, cucumber, carrots, bell pepper, peanuts, canola oil and spices.

#16. Lemon-Dill Cucumber Sandwiches from Oh Sweet Basil. You need: cream cheese, yogurt, lemon juice, dill, cucumber, whole wheat bread, vinegar, olive oil and spices.

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#17. Honey Grilled Pork Bahn Mi with Spiralized Vegetables from Foxes Love Lemons. You need: carrots, cucumber, radish, mayonnaise, honey, lime juice, pork, baguette, mint and spices.

#18. Almond Butter Quinoa Salad from SELF. You need: quinoa, cucumber, lemon, almond butter, chile flakes, arugula, nuts, olive oil and spices.

The BetterMe Team wants you and those close to you to live a healthy, happy life! Your health is a valuable thing look after your body and your mind so that you can live your life to the fullest – Remember you only get one!

Please share this with your friends and family and let us know what you think in the comments below.

This article is solely for informational purposes and is not intended to provide medical advice. BetterMe doesn’t take responsibility for any possible consequences from any treatment, exercise, diet, application of medication or any similar action which results from reading or following the information contained in this article. Before undertaking any course of treatment please consult with your physician or other health care provider.


    • 6 Tbsp. white wine vinegar
    • 1 tsp. fish sauce
    • 1 tsp. finely grated peeled ginger (from one 1" piece)
    • 1 tsp. light brown sugar
    • 1 serrano chile, thinly sliced
    • 1/2 medium honeydew melon (about 2 lb.), seeds and rind removed, flesh cut into wedges, wedges halved crosswise
    • 3 small Persian cucumbers, sliced on a diagonal 1/4" thick
    • 1 avocado, peeled, thinly sliced
    • 1/4 cup mint leaves
    • 1/4 cup salted, dry-roasted peanuts, coarsely chopped
    • Flaky sea salt

Recipe: A salad of melon, cucumber, avocado, feta, and pickled chiles is cooling and a little spicy

Melon-cucumber-feta salad with pickled chiles Sheryl Julian for The Boston Globe

Finding a good melon means answering some questions: How heavy is it relative to its companions in the bin? Can you catch a whiff of if its perfume right there at the market? Was it picked under-ripe and shipped a distance? Get the right answers and you’ll be rewarded with a tender, juicy fruit that smells and tastes like summer, but a smidge sturdier and restrained than, say, a perfectly ripe peach. (The heavier, the sweeter it should have an amazing scent even before you cut it hard melons ship well but may never fully ripen.) Use a large farmers’ market slicing cucumber and don’t bother peeling it (unless it’s waxed), and don’t peel the cantaloupe either. Both will make your prep quicker. Layer melon with slices of cooling cucumber and avocado, and fiery, briny, sweet-sour red chile pepper for a lush yet light summer meal. No question.

1teaspoon sugar
½teaspoon salt, and more to taste
cup white balsamic vinegar or white wine vinegar
2fresno (red) chiles, sliced into thin rings
½large ripe cantaloupe, halved and cut into ¼-inch slices
1medium cucumber, thinly sliced
1ripe avocado
Grated rind and juice of 1 lime
2tablespoons olive oil
4ounces sheep's milk feta, cut into ¼-inch slices
Honey (for sprinkling)
¼cup fresh cilantro leaves
Black pepper, to taste

1. In a bowl, stir together the sugar, ½ teaspoon salt, and vinegar. Add the chiles. (This can be done up to a day ahead of time cover and refrigerate until ready to use).

2. On a large platter, arrange the melon slices in clusters. Sprinkle with salt. Add clusters of cucumber and sprinkle with salt again.

3. Halve the avocado, remove the pit, and use a spoon the size of the avocado half to slide between the flesh and skin lift out the flesh in one piece. Set the halves, flat sides down, on a cutting board and slice them into ¼-inch pieces sprinkle with half the lime juice. Add to the platter in clusters.

4. Sprinkle the salad with 1 tablespoon of the olive oil. Tuck slices of the feta into the platter and sprinkle with the lime rind and remaining lime juice. Add the pickled chiles (leave most of the seeds behind in the bowl), a sprinkle of honey, and cilantro leaves. Finish with the remaining 1 tablespoon olive oil and a few grinds of black pepper.

Honeydew is one of those fruits that’s bleh when it’s not perfectly ripe—but when it is, it’s a divine, juicy treat. Take advantage of honeydew season with this salad that counters the melon’s sweetness with spicy serrano chile and a hint of ginger.

The combination of bright, sunny colors and a fresh, citrusy flavor makes this salad practically scream summer.

22 Tasty Paleo Fruit Salads

Fruit salad can be an excellent, paleo-friendly way to satisfy your sweet tooth without going sugar crazy. Fruit is naturally sweet, and there are so many ways you can dress it and combine the flavors. Try some of these!

I’m a huge fan of vanilla, and I especially love it with some of what I consider to be the more elegant fruits, like peaches, nectarines, and plums in this fruit salad (personally, I would add a handful of pitted dark cherries!). The honey vanilla syrup is absolutely delicious and really pushes this salad over the edge of awesome.

Photo: Great Food And Lifestyle

This fruit salad is filling enough that you could eat it for breakfast, and as you can see from the pictures, it’s fun for kids to make! With an added does of protein from the creamy cashew coconut sauce flavored with lime and maple, it’s a bit more substantial than most.

Ginger goes beautifully with fruit, and this green ginger melon salad with honeydew and fresh chopped mint is the perfect example. It’s not overly sweet and has a burst of healing ginger flavor, while mint enhances the cooling properties of honeydew.

I’m not a huge fan of salad because I don’t like chewing on leaves, but if you add fruit to a leafy salad, for some reason it becomes much more palatable. This one has curly kale, pomegranate arils, chopped banana, cucumber, and an optional (but perfect) topping of shredded coconut.

This fruit salad does have a sweetness to it, but it’s a more savory salad with watermelon, strawberries, tomatillos, shallot, mint leaves, olive oil, balsamic vinegar, and ground black pepper. My favorite part of this is the balsamic vinegar, which is awesome with the fruit!

Personally, I’m unimpressed by most plain fruit salads. I mean, I like fruit, but it’s fruit in a bowl—okay? But if you add a dressing—like this fantastic honey lime dressing on this mixed fruit salad, then you’re just taking it to the next level of sweet, fruity awesome.

For a zesty change to your fruit salad routine, try this sweet heat salad with assorted citrus fruits like grapefruit, blood orange, or whatever you’ve got. You’ll mix honey with red pepper flakes for a sweet and hot dressing that compliments the fruit perfectly. Or you could use maple!

This salad is presented as a kids’ St. Patrick’s Day treat, but hey, if you like fruit and you like the color green, why not enjoy it any time? You’ll just need kiwis, green pear, and green grapes. You can skip the shamrock shaping if you’re not bothered by round kiwi (and who would be?).

I love basil with watermelon, and I pretty much only eat it that way since I have a basil plant. I love this version with blackberries, lime juice, and an optional drizzle of honey or maple syrup. You’d only need to add that if your fruit is less sweet, so taste it first.

These fruit cups make a sort of parfait with your favorite fruits and coconut yogurt. It’s hardly a recipe, really, because it’s so simple—but sometimes we all just need ideas, right? So break out your coconut yogurt and if you’re feeling frisky, top with a few chocolate chips.

This fruit salad is lovely served with brownie bark “chips” you can dip into it. What a unique idea! I especially love the vanilla bean honey drizzled over the fruit, which I imagine makes especially scoopable for the brownie bark chips. Chocolate and fruit? Yum.

With such pretty jewel-tone ruby red colors in this salad, how could you not drop what you’re doing right now and make it?! This salad has raspberries, currants, pomegranate seeds, and a luscious dressing made from honey and yellow mustard.

With this salad, it’s all about the presentation. You’ll scoop out whole apples to make beautifully little edible cups, and use a melon baller to shape kiwis and berries into “bubbles” to fill up the center of the apple. You can change up the fruits in this recipe to use your favorites.

This salad looks Christmasy to me for some reason. Maybe it’s the pomegranate and citrus, which are usually winter fruits. In any case, it’s sweet and delicious, and features a whole handful of fresh mint leaves for a refreshing and herbal flavor you’ll love with the orange.

This blogger knows where I’m coming from—it’s all about the disappointment of ordering a fruit salad in a moment of desperation at a diner (because it’s certainly paleo, right?) and finding that it’s nothing but cantaloupe and green grapes. So give this “non-lame” fruit salad a try!

Mangos, kiwi, strawberries, and blueberries are dressing with zingy lime juice and spicy chili powder. If you’re feeling adventurous and want your fruit salad a little bit boozy, you can add an ounce of silver tequila or white rum.

This fruit salad is made with papaya, mango, strawberries, honey, fresh lime juice, chili powder, and lime zest. The flavors and colors will have you thinking you’re eating this on a tropical beach vacation, watching the sunset.

Photo: It’s a Love/Love Thing

With honey and ground ginger, this fruit salad is full of tropical flavors. You’ll use melon, mango, clementines, and banana. I’m not a huge melon fan, so I can imagine replace the melon with pineapple and tossing a handful of shredded coconut into the bowl.

While this isn’t a fruit salad, I’m including it because it’s a lovely topping or dip for fruit salad, and it’s just gently sweetened with pure maple syrup and flavored with vanilla bean and vanilla extract. This is especially kid friendly, as almost any dip can be!

This fruit salad is simple, but beautifully speckled by the poppyseeds in the honey-vanilla-lime dressing. The vanilla extract plays with the fruity flavors, while the lime and honey add both sweetness and tartness.

This salad is enhanced with the crunchy-salty-nutty flavor of pistachios, not to mention the lovely pale green color complimenting oranges and purples. I love the addition of mint leaves to this salad, too!

This fresh fruit salsa is made from kiwi, jicama, strawberries, lime juice, sea salt, and a dash of ground cayenne pepper. You can play with the heat level by adjusting the amount of cayenne you add, and you could also try it with other chile powders like chipotle.

3 of 19

Grapefruit, Avocado, and Prosciutto Breakfast Salad

Bright, refreshing grapefruit pairs surprisingly well with nutty-earthy toasted sesame oil. This meal is full of satiating heart-healthy fats that will keep you full for a long time, which makes it great for breakfast. But we also really love this for an easy and healthy no-cook lunch. The slight bitter tang of grapefruit combines with salty prosciutto and creamy avocado for a dish we can’t get enough of in the warmer months.

Honeydew is one of those fruits that’s bleh when it’s not perfectly ripe—but when it is, it’s a divine, juicy treat. Take advantage of honeydew season with this salad that counters the melon’s sweetness with spicy serrano chile and a hint of ginger.

The combination of bright, sunny colors and a fresh, citrusy flavor makes this salad practically scream summer.

Cucumber and Melon Salad with Chile and Honey - Recipes

[2] Refreshing cucumber-melon salad, accented with serrano chiles and mint.

[3] Both dishes on the picnic table.

[4] Painted Serpent cucumbers are an heirloom Asian cucumber. You can buy the seeds from Born To Grow.

While summer actually lasts until September 21st, many people see Labor Day as “the end of summer.”

Here are two interesting recipes with flavor highlights beyond the standard Labor Day Weekend fare. Both are better-for-you dishes that add special touches to the basics.

And you can still enjoy them after Labor Day!


Add a Moroccan touch to grilled zucchini (photo #1).

It’s the oil that really makes this dish says Good Eggs, which sent us these recipes. The cumin is toasted, ground, and mixed with olive oil to form a thin paste that gives the charred zucchini a subtle smokiness.

Serve it as a side, or as a filling for vegetarian tacos.

Ingredients For 4 Servings


1. PREHEAT a grill, or for stove top, heat a cast iron skillet or grill pan, over medium-high heat. Toss the zucchini with olive oil to coat, and season with sea salt.

2. SEAR the zucchini on the grill until caramelized and browned, roughly 1 to 2 minutes. Flip the planks and repeat. Remove them from the grill and set on plate to cool. While zucchini is cooling…

3. TOAST the cumin seeds in a skillet. Crush the seeds in a mortar and pestle or a spice grinder, and combine with 2 tablespoons of olive oil to form a thin paste. Fold in the grated garlic.

4. DRIZZLE or spread the zucchini with the cumin paste, and top with fresh herbs to serve.


A refreshing fruit* salad of soft melon and crunchy cucumber are bound with a dressing of olive oil and lemon (photo #2).

Slices of serrano chile and some fresh herbs add a punch to the mellow melon and cukes.

While this recipe specified a chanterais or galia melon, specialty items sold by Good Eggs, they are not found everywhere.

An easy substitute: honeydew or, for a bright accent of color, cantaloupe.

The recipe also called for Painted Serpent cucumbers, an heirloom variety from Asia. Use whatever long, thin cucumber is in your market.


Note: The comparative sizes of melons and cucumbers vary, and the melon cubes will be larger than the cucumber coins.

Eyeball the proportions and combine them “to taste.” If you have extra, you’ll have melon and cucumber for tomorrow.


1. PREPARE the melon: Cut the top and bottom off of the melon with a serrated knife. Stand the melon upright, then cut around it to remove the skin. Cut in half, then scoop out the seeds. Cut the flesh into bite-size cubes.

2. SLICE the cucumbers, skin-on, in 1/4- to 1/2-inch pieces.

3. SLICE the serrano peppers very thinly—careful, they’re hot so wash your hands thoroughly after touching them.

To remove some of the heat, remove the seeds and the pith. Add the salt and fresh herbs to taste. Toss and serve.


Try this delicious recipe for grilled peaches or nectarines, served with sweetened ricotta.

They’re an American approach to the European dessert of fruit and cheese.

Cucumber and Honeydew Salad

What’s New Honeydew?
If you find yourself in our produce department this week you might notice that the honeydew melons are on sale. I love melons of all kinds but there is something about a cold slice of mint green honeydew on a hot day that is incredibly refreshing. The thing is, I tend to stick with the usual when it comes to melons. I slice em and eat em. But there are so many things you can do with melons…

One of the things I admire about my sister is her knack for finding and making interesting recipes that I would most likely skip over because I think my kids wouldn’t eat it or I’m just not too sure it would taste good. She is fearless and she made one of these recipes for dinner when we were up at Tahoe last week.

When you are feeding ten people on a nightly basis, the urge to go with the basics for the side dishes can be strong. On this particular night, we were grilling chicken. There is very little that doesn’t go with chicken. So, the side dish possibilities were endless. In this case, my sister went with a melon salad, and it was a nice change from just a bunch of slices on a platter…per the norm. The addition of chilies for heat, some pistachios for crunch, and little cheese for creaminess made this way better than ordinary.

I was pleasantly surprised by this recipe. It is not one I would have normally chosen—which makes me wonder what other flavors I have missed out on because of hesitation. One thing I will say is that I think my sister used goat cheese because that was all we had on hand. Personally, I am not a huge fan of goat cheese or feta, which was listed as an alternative in the magazine. The original recipe calls for ricotta salata which would add a nice saltiness to the sweet of the melon. I also think a queso fresco or even a creamy burrata could work really well.

Cucumber and Honeydew Salad
Adapted from Bon Appetit
Yields 4 servings

1/4 cup raw pepitas (pumpkin seeds)
1/2 jalapeño or Fresno chile, thinly sliced
2 tablespoons. white wine vinegar
1 teaspoon honey
3 tablespoons extra-virgin olive oil
Sea salt
freshly ground pepper
1 English hothouse cucumber, halved crosswise, then halved lengthwise, seeds scooped out with a spoon
1/4 medium-ripe honeydew melon rind removed
5 ounces ricotta salata (salted dry ricotta) or queso fresco
1/2 cup basil leaves

Toast the pepitas
This can be done in an oven that is preheated to 350 ºF or a toaster oven. Just be certain to watch them carefully and don’t over-toast. They should be golden brown and smell fragrant when finished. Transfer them to a plate immediately to stop cooking.

After they are cool, finely chop 2 tablespoons and reserve the rest for later.

Make the dressing
Whisk the chopped pepitas, sliced chili peppers, vinegar, and honey in a small bowl. Gradually stream in the oil, whisking continuously until it emulsifies. Season with salt and pepper to taste and set aside.

Prepare the salad
Using a mandolin or sharp knife, slice the cucumber and honeydew lengthwise into long strips. Slice the cheese into planks. Add everything to a serving bowl with the reserved pepitas (or arrange on serving plates). Drizzle with dressing and serve.

Watch the video: Σαλάτα καρότο αγγούρι Asian style. Fagaki Ε29 S2 (September 2022).


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