Melon salad

Votes: 2

Time: 10 min.
Complexity: easily
Servings: 4

Nutritional value per serving:

Calories 127, total fat 1 G., saturated fats 0 G., proteins 2 G., carbohydrates 32 G., fiber 4 G., cholesterol 0 mg, sodium 77 mg, sugar 26 G.

This salad is made with two types of melon—muskmelon and cantaloupe—cut into neat balls using a melon scoop. If you don't have a melon scoop, simply dice the fruit. Dress the melon with lime juice and agave syrup, adding a touch of cayenne pepper, sprinkle with fresh mint, and serve as an appetizer with cocktails or as a light dessert.

The recipes use measuring containers with the following volumes:
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.

Ingredients for the recipe:

2 tbsp. l. agave syrup
Juice of 2 limes
A pinch of cayenne pepper
3 cups cantaloupe melon balls (about 1 melon)
3 cups honeydew melon balls (about 1 melon)
1/4 cup fresh mint leaves
Special equipmentmelon spoon

Ingredient Substitution Suggestions

We recommend

Recipes with similar ingredients: melon, lime juice, ground cayenne pepper, Agave nectar, mint

Cooking the dish according to the recipe:

In a large bowl, combine syrup, lime juice, cayenne pepper and salt.
Add the melon along with the mint leaves and toss to coat. Serve immediately or, for a richer flavor, refrigerate for a few hours (or overnight). Toss again before serving.

Categories:

recipe / Calorie content of prepared meals / Quick snacks / Summer dishes / Party Dishes / Appetizers / Vegetable appetizers / Fruit salads / Food Network - recipes