As you may know by now, although we grew up in a healthy household surrounded by fresh produce, the truth is we didn’t always have all kinds of produce throughout the year at our fingertips, as you’d likely expect. In fact, there were only a few weeks during the year when we’d have some of our favorite fruits and veggies. Yup, our mom was ahead of her time—buying local and “in season” before it was cool and trendy. You could tell what season it was by opening our fridge. This meant that most of the year, we didn’t have some of our favorite fruits—like melons! We’d wait all year for our favorite season—summer, which just happens to be when some of our favorite fruits are in season. As hard as it is to believe, some of our favorite recipes that we make today, we would have only had a few months of the year. Recipes like our:
And we can’t help but smile with our latest creation. It’s the summer dish that we would have waited all year for—and we’re feeling a bit spoiled thinking that we may just keep eating it this one, even when it’s a bit out of season. 😉 When it’s too hot to turn on the stove and you’re looking for a thirst quenching, refreshing side dish (with an optional kick!), this salad with hydrating fruits and veggies and cooling culinary herbs is about to be your new bestie!
Added bonus: Phytonutrients found in cucumbers (cucurbitacins, lignans and flavonoids) may provide antioxidant, anti-inflammatory and anti-cancer benefits. Cucumbers have a high water content and are a great source of fiber to help prevent constipation and the unsightly gut bulges that come with it.
Fun fact: Cucumbers are technically fruits!
Cantaloupes are a great skin beautifier thanks to being high in vitamin C (necessary for the formation of collagen, which keeps the skin pliable and elastic) and vitamin A helps to promote healthy cells and skin. Also since it’s gota high water content, 90 percent, it helps to hydrate the skin, making it appear moist and supple!
Fun tip: To find a great tasting cantaloupe, do a sniff test, if the melon smells delicious it’s sure to be tasty.
We visited the farmers market over the weekend and came across a variety of cucumbers (common salad/garden cucumber, white cucumber, lemon cucumber and Armenian cucumber) and decided why not try them all! You can certainly use just one type of cucumber and it can be any type.
Just a word of warning, once you start you may not be able to eat just one serving!
You can also make a larger portion, by doubling the recipe, to eat the next day. The lime juice helps preserve the freshness overnight.
Crunchy Zesty Cucumber Cantaloupe Salad
Makes 4, 1 Cup Servings
Serve this easy to make, juicy summer salad with a Mediterranean dish, falafel, grilled fish, fish tacos, grilled chicken or another lean protein.
Ingredients
2 cups cantaloupe, diced* (about ¼ medium cantaloupe seeded)
2 cups cucumber, diced* (roughly 2 medium cucumbers), peeled (optional).
1 tsp serrano pepper, (about ¼ small sized pepper) seeded and minced (optional)
1 – 1 ½ Tbsp lime juice,
4-5 fresh mint leaves, chiffonade
Salt to taste
Directions
- Combine cantaloupe and cucumber in large bowl.
- Pour 1 Tbsp of lime juice over the melon/cucumber mix. Stir to coat the produce in the juice.
- Add a pinch of salt to taste to contrast to the sweetness.
- Add ½ tsp of the minced serrano pepper, andmix throughout. It can have quite a kick so add more to your liking. This can be omitted if you’re simply looking for a cool and thirst quenching salad without a kick.
- Top with slivers of fresh mint leaves.
* Diced pieces can be any size, we liked a small dice in order to get a variety of flavors in one bite!
**A note about the serrano pepper. The oils will linger on your hands, even after washing them. Be aware to not touch near your eyes especially after cutting. You may have to wash your hands a few times before it begins to fade. (I only noticed because I stuck my finger near my mouth while taking a bite of left over cantaloupe and my mouth started tingling! Long after I had finished cutting and washed my hands!)
Nutrition Facts Per Serving: 47 Calories, 0 g Fat, 0 g Saturated Fat, 0 mg Cholesterol, 87 mg Sodium, 12 g Carbohydrate, 1 g Fiber, 9 g Sugar, 1 g Protein
- 2 cups cantaloupe, diced* (about ¼ medium cantaloupe seeded)
- 2 cups cucumber, diced* (roughly 2 medium cucumbers), peeled (optional).
- 1 tsp serrano pepper, (about ¼ small sized pepper) seeded and minced (optional)
- 1 – 1 ½ Tbsp lime juice,
- 4-5 fresh mint leaves, chiffonade
- Salt to taste
- Combine cantaloupe and cucumber in large bowl.
- Pour 1 Tbsp of lime juice over the melon/cucumber mix. Stir to coat the produce in the juice.
- Add a pinch of salt to taste to contrast to the sweetness.
- Add ½ tsp of the minced serrano pepper, andmix throughout. It can have quite a kick so add more to your liking. This can be omitted if you’re simply looking for a cool and thirst quenching salad without a kick.
- Top with slivers of fresh mint leaves.