Cantaloupe Salad With Cucumber And Mint
This cantaloupe salad and the simple dressing can be made ahead of time, making it perfect for busy weeknights or entertaining.
Servings: 3
Calories: 286kcal
Equipment
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 tbsp mint leaves chopped, ½ tsp pepper powder, ½ tsp himalayan pink salt, 3 tsp lemon juice, ¼ tsp cumin seeds, ¼ tsp fennel seeds, 2 tsp 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.
Nutrition
Calories: 286kcal | Carbohydrates: 5g | Protein: 1g | Fat: 21g | Saturated Fat: 0.4g | Polyunsaturated Fat: 0.4g | Monounsaturated Fat: 2g | Sodium: 1mg | Potassium: 19mg | Fiber: 1g | Sugar: 0.2g | Vitamin A: 141IU | Vitamin C: 2mg | Calcium: 8mg | Iron: 0.2mg