Go Back
–+ servings
cucumber melon salad topped with mint and feta.

Cucumber and Melon Salad

What I love about summer is how everyone is craving cold, crispy and raw things - this melon salad hits all those notes. It has sweetness from the melon, crunchy from the cucumber, and subtle saltiness from the feta. My favorite part is the sesame lime dressing, which will have you coming back for bite after bite.
Prep Time 10 minutes
Cook Time 5 minutes
Total Time 15 minutes
Servings: 4

Equipment

Ingredients

  • 1/2 large cantaloupe or honeydew melon
  • 1 medium cucumber
  • 1 medium avocado
  • 1 lime, for pulp and zest
  • 1 tablespoon white sesame seeds
  • 1/4 teaspoon Aleppo pepper
  • 1 tablespoon fresh ginger, grated
  • 1/4 cup avocado oil
  • 1/2 teaspoon granulated sugar
  • 1/4 teaspoon Diamond Crystal salt
  • 1 cup fresh mint leaves, torn
  • 1/3 cup feta, stored in brine, drained

Instructions 

  1. First, dice or slice half of a melon in the size you prefer. This can either be big chunks or small pieces.
  2. Use a peeler to peel the cucumber in strips. If it’s easier, feel free to thinly slice it on an angle.
  3. Dice the avocado and zest the lime. Add this all to a bowl.
  4. Peel the lime and finely chop the pulp, the more chopped it is, the better.
  5. To a cold pan, add the lime pulp, 1 tablespoon of white sesame seeds, 1/4 teaspoon of aleppo pepper, and 1 tablespoon of grated ginger. Pour in 1/4 cup of avocado oil and bring this to a simmer for 4-5 minutes, or until the lime pulp has collapsed into the mixture and the sesame seeds are golden and fragrant.
  6. Add 1/2 teaspoon of granulated sugar and 1/4 teaspoon of kosher salt. Stir to combine then pour this over the salad and mix.
  7. Toss 1 cup of mint leaves and 1/3 cup of feta and mix. Serve right away!
Serving: 1 cupCalories: 278kcalCarbohydrates: 14gProtein: 3gFat: 25g