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Prep Time:
20 mins
Total Time:
20 mins
Servings:
6
Puree any leftover melon from this Melon and Cucumber Salad in a blender with plain yogurt and honey to taste. For three cups of chopped melon, use two cups of yogurt and two to three tablespoons of honey. Serve over ice for a delicious summertime treat.
Ingredients
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½ each golden watermelon, cantaloupe, canary melon, and Honey Kiss or Sugar Kiss melon, peeled, seeded, and cut into ¼-inch slices
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½ English cucumber, peeled and thinly sliced
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Flaky sea salt, such as Maldon, and freshly ground pepper
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Extra-virgin olive oil
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Fresh mint leaves, for serving
Directions
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Arrange melons and cucumber on a platter; season with salt and pepper. Drizzle with oil. Just before serving, sprinkle with mint.
Originally appeared: Martha Stewart Living, July/August 2016