MealsAugust/September 2018

Savory Cucumber & Melon Salad

PREP: 20 minutes

Seasonal vegetables and fruit make the best salad in a summertime supper. Spices heighten the flavor of this recipe and add extra anti-inflammatory, anti-oxidant polyphenols, beneficial for digestive and bone health.

MAKES 4 TO 6 SERVINGS.

Ingredients:

1/4 cup extra virgin olive oil
3 tablespoons chopped parsley
3 tablespoons chopped cilantro
3 tablespoons fresh lemon juice, more to taste
1/2 teaspoon ground cardamom
1/2 teaspoon ground coriander
1/4 teaspoon sea salt
1/2 teaspoon black pepper
1 garlic clove, finely minced
2 medium cucumbers, cut into 1/4-inch slices
1/2 small cantaloupe, cut into small cubes
1 ripe avocado, cut into 1-inch cubes
2 ounces chopped salami or summer sausage, optional

cucumber melon salad recipe

Jennifer B. Photography

Directions:

1. In a large bowl, combine olive oil, parsley, cilantro, lemon juice, cardamom, coriander, salt, pepper and garlic.

2. Fold in cucumber and melon. Let sit 5 minutes. Taste and adjust seasoning.

3. Top with avocado and salami (if using) and serve.

Each serving contains 153 calories, 14g total fat, 3g saturated fat, 0g trans fat, 0mg cholesterol, 103mg sodium, 8g carbohydrate, 3g fiber, 2g sugars, 2g protein, 2Est GL.

Contributing chef Sueson Vess is a food coach, cooking instructor and author of Special Eats.

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