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Cantaloupe, Cucumbers, Lime, and Mint
This refreshing melon and cucumber salad works as a snack, starter, or side dish.
👥 6 Servings👤 Jess Damuck📖 epicurious
🥘 Ingredients
Check off ingredients as you prepare them:
📝 Preparation Steps
1
Cut the ends of 1 small, ripe cantaloupe so it has two flat surfaces. While it's on one of its flat surfaces, cut the rind off the melon, trying to lose as little flesh as possible. Cut the melon in half, scoop out the seeds. Cut in half again, and thinly slice.
2
Shingle the melon on a platter (on top of ice if you can; if not, chill just the melon and cucumber on the platter, covered in the fridge, for an hour or so before serving). Thinly slice 2 Persian or other small cucumbers on an extreme diagonal and snuggle the slices into the melon. Scatter 1 cup mint leaves on top. Squeeze a little lime juice over it, and cut the rest of the limes into wedges for serving. Sprinkle with a large pinch of chile powder (depending how spicy you like it) and a good amount of flaky salt.
mall, exceptionally ripe cantaloupe1 sPersian or other small cucumbers, or 1 large English cucumber2mint leaves1 cuplimes2Flaky salt
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