Sunday, August 4, 2013

Cucumber Melon Salad with Basil and Lime Mint Dressing

On the menu tonight was a mustard-barbecue baked tofu and spiced quinoa. I think that with anything warm or spicy it's great to have a refreshing salad to balance the meal. My new creation did just that. We bought a delicious melon at the supermarket this week as well as two sweet Armenian cucumbers at the farmer's market. Paired with the mint and basil from my mom's garden, these ingredients made for a tasty dish. 

Cucumber Melon Salad with Basil and a Lime- Mint Dressing
By Caroline Mac



1 Melon, of the honeydew variety (mine was a Galla), halved with seeds removed

2 Large cucumbers (mine were Armenian), peeled and thinly sliced
(Note: If you're using regular cucumbers, you may want to cut them lengthwise to create smaller pieces)

1/2 c lightly packed fresh basil, shredded


Leftover melon/ juice (explanation below)
1/4 c fresh mint
3 T Extra virgin olive oil
2 T lemon juice
Pepper, to taste
Salt, to taste

Step 1: Using a teaspoon or a melon baller, scoop out as much melon as possible in small spheres into a large bowl. Into another bowl, scrape out any remaining melon and juice. Add sliced cucumber and basil to melon balls.

Step 2: In a food processor, puree all dressing ingredients until smooth. Pour over melon-cucumber mixture and gently stir until everything is thoroughly coated.

Step 3: Cover and let chill in fridge for about 30 minutes. You can serve immediately, but the flavors are better after marination.

Serve Cold.



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