Honeydew or Mango and Cucumber Salad with Mint

I first made this salad a while back for my friends baby shower.  It was for her second son and since she “had” everything from baby #1, I suggested just a small and sophisticated girls luncheon.  I went for a “Spring Green” theme and made all the food with some shade of green in it.  The decorations were green, the drinks (or drink bottles) had green, it was a green sensation.  Here is a re-cap of that wonderful day…

bbshower table

Here is the food table with the ombre’ish chain backdrop.  The craft store didn’t have as many green shades as I would have wanted to really get a green backdrop, so I had to improvise a bit.  That backdrop took forever, but it was beautiful once it was up.

dessert table green

Here was the dessert and gift table.  My friend made homemade pistachio cupcakes and key lime cupcakes…they were of course fantastic!

Green drink bbshower

Choosing a color to be your party theme is really fun and actually quite easy to do.  Once I picked my color theme, it seemed like green was everywhere and I was able to easily find things to match my idea.

bbshower honeydew salad

Here is a picture of the first time I made this salad.  The freshness of the mint with the crunch of the cucumber and the sweetness of the melon makes this a great side dish to any grilled meat or sandwich.  It is so versatile for an entree side or as a light and crisp dessert.  I have been known to eat it for breakfast as well.

honeydew and cucumber salad

Here is the newer version I recently served up for my Monday Night Dinner.  This one used the rind and juice of a lemon because I didn’t have lime…plain and simple.

My mother is allergic to melons so I was trying to think of another fruit that would work for this salad and mangoes popped into my head.  They are one of her favorite fruits and I thought their color, texture and flavor would marry well with the integrity of the original salad.

Mango and Cucumber Salad

I think the salad is a little more striking as one color, but the mango was a great substitute.  Also, if you don’t have to worry about allergies, doing honeydew and mango together is fantastic.  I know this since I put the leftovers together and ate it later on as one.

Like most things, I used some help from Serious Eats.  And, I think they re-printed the recipe from Cheryl Sternman Rule’s cookbook Ripe.  Now researching the book, makes me want to go out and buy it.  That might just happen soon, so don’t be surprised if you see more ideas from her.  Her photographer, Paulette Phlipot, is amazing.  She makes the food look at it’s peak of freshness and makes you want to just eat fruits and vegetables all day.  

This is a great way to get your fruits and veggies in one meal and also a great way to introduce others to the fact that sides don’t have to be boring.  Bring this to your next potluck for something exciting and one of a kind…you know you will be invited to an outdoor barbeque soon enough and this salad is the perfect accompaniment to grilled meats and bathing suits!

Honeydew or Mango and Cucumber Salad with Grapes and Mint

  • 1 Honeydew (de-seeded and cut using a melon baller) or 4 Mangos (peeled, cut away from the seed and cubed)
  • 1 English Cucumber, cut lengthwise with the seeds scooped out and sliced in half moons
  • 2 cups Green Grapes, cut in half
  • The zest and juice of 1 Lemon
  • 1 tsp Olive Oil
  • 1 tbsp Honey
  • 2 tsp Poppy Seeds
  • 2 tbsp thinly sliced Mint Leaves, chiffonade
  • 1/2 tsp Salt
  1. In a small mixing bowl, combine the zest and juice of the lemon, the olive oil, honey, poppy seeds and salt.  Mixed to combine and set aside.
  2. In a large mixing bowl, combine the honeydew or mango, the English cucumber and green grapes.  Now add the dressing and fresh mint and lightly toss till combined.  Serve immediately or refrigerate until needed.

Now go and make a beautiful, healthy side dish for your friends and family…Clink!


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