Hot summer days mean the local farmers market has the best-tasting sweet melon, and I have the perfect recipe to make the best out of them with this easy recipe for cantaloupe salad.
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Cantaloupe Salad with Mint and Avocado is perfect for those hot days when you don't want to spend hours in the kitchen.
This cantaloupe salad is simple to prepare and can be made ahead of time, making it the perfect choice for last-minute gatherings or potluck parties.
So grab some sweet cantaloupe and enjoy a delicious summer meal!
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Why this recipe works
Cantaloupe is a refreshing and hydrating fruit that is perfect for summer salads.
Summer is the best time of year to enjoy cantaloupe and honeydew melon.
Fresh mint or fresh basil add a bright and flavorful touch to the salad, while the avocado provides creaminess and healthy fats.
This cantaloupe salad and the simple dressing can be made ahead of time, making it perfect for busy weeknights or entertaining.
I would serve this fresh salad with vegetable biryani or lentil soup or enjoy it as a light lunch on its own.
Like cantaloupe juice, my family enjoyed this cantaloupe salad with cucumber, mint, and fresh herbs.
If you're looking for a Cantaloupe Salad recipe that is sure to please, give this one a try!
I think you'll find that it's the perfect balance of sweet and savory, with a touch of creaminess from the avocado. So go ahead and try it; I think you'll be hooked!
If you like summertime salads, check out my savory fruit salads like the Watermelon chaat or the Papaya salad.
Ingredients note
Cantaloupe: Look for a ripe cantaloupe that is firm to the touch and has a uniform shape. Avoid Cantaloupe that is too soft or has bruises.
Mint: I used homegrown mint leaves in this recipe, but you can also use store-bought mint leaves.
Avocado: For best results, use a ripe avocado that is soft to the touch but not mushy. This helps keep the integrity of the salad.
Cumin & fennel seeds: Dry roasted, ground cumin and fennel seeds powder add a significant dimension of flavor to this salad.
Lemon juice: I like to use fresh lemon juice, but you can also use bottled lemon juice. This helps as the base for the dressing. If you like the citrus flavor, you could also add a little bit of lime zest to the mix.
See the recipe card for a list of ingredients and quantities, plus recipe instructions. You can find the recipe card at the bottom of this post.
Instructions
To make the Cantaloupe Salad, start by chopping up the Cantaloupe into small bite-sized pieces.
Add the chopped Cantaloupe to a large bowl along with the sliced cucumbers, chopped mint leaves, cubed avocados, roasted cumin & fennel powder, black pepper powder, salt, olive oil, and lemon juice.
Gently stir everything together until evenly mixed.
Taste and adjust seasoning as needed.
Serve Cantaloupe Salad chilled or at room temperature. Enjoy!
Recipe FAQs
Cantaloupe pairs well with other fruits, herbs, and spices like watermelon, mint, lime, ginger, and chili peppers.
To cut cantaloupe for a salad, start by slicing off the top and bottom of the melon. Cut the cantaloupe in half and then scoop the seeds with a spoon—Slice Cantaloupe into thin wedges or small bite-sized pieces.
While mint is traditional in Cantaloupe Salad, you can leave it out if you don't have any. Other good options include basil or cilantro.
Expert tips
- Cantaloupe Salad would stay fresh in the refrigerator for up to 24 hours. After that, the avocado will start to brown, so it's best to enjoy it within a day.
- If you want to make this Cantaloupe Salad ahead of time, wait to add the avocado until just before serving.
- Add thinly sliced red onion if you desire.
- You could substitute regular cucumbers with English cucumbers for extra crunch in your salad.
- Dry roast the cumin and fennel seeds on low flame until it's fragrant. Use the coffee grinder or pestle to grind into powder.
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📖 Recipe
Cantaloupe Salad With Cucumber And Mint
Equipment
Process Shot
Check above for step-by-step pictures (most of my recipes include pictures)
Ingredients
- ½ cantaloupe diced
- 2 avocados cubed
- ½ cucumber sliced
- 1 tablespoon mint leaves chopped
- ½ teaspoon pepper powder
- ½ teaspoon himalayan pink salt
- 3 teaspoon lemon juice
- 2 teaspoon olive oil - optional
- ¼ teaspoon cumin seeds
- ¼ teaspoon fennel seeds
Instructions
- To make the Cantaloupe Salad, start by chopping up the Cantaloupe into small bite-sized pieces.
- Add the chopped Cantaloupe to a large bowl along with the sliced cucumbers, chopped mint leaves, cubed avocados, roasted cumin & fennel powder, black pepper powder, salt, olive oil, and lemon juice.½ cantaloupe diced, 2 avocados cubed, ½ cucumber sliced, 1 tablespoon mint leaves chopped, ½ teaspoon pepper powder, ½ teaspoon himalayan pink salt, 3 teaspoon lemon juice, ¼ teaspoon cumin seeds, ¼ teaspoon fennel seeds, 2 teaspoon olive oil
- Gently stir everything together until evenly mixed.
- Taste and adjust seasoning as needed.
- Serve Cantaloupe Salad chilled or at room temperature. Enjoy!
Notes
- Cantaloupe Salad would stay fresh in the refrigerator for up to 24 hours. After that, the avocado will start to brown, so it's best to enjoy it within a day.
- If you want to make this Cantaloupe Salad ahead of time, wait to add the avocado until just before serving.
- Add thinly sliced red onion if you desire.
- You could substitute regular cucumbers with English cucumbers for extra crunch in your salad.
- Dry roast the cumin and fennel seeds on low flame until it's fragrant. Use the coffee grinder or pestle to grind into powder.
YOUR OWN NOTES
Nutrition
Nutritional information is an estimation only.
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