When I was at Costco the other day and got some of that yummy Martha Stewart beef chili with beans, I also picked up the Weight Watchers Five Ingredient 15-minute Cookbook Spring 2008 magazine. In the magazine, was this delicious looking recipe for a Cucumber and Honeydew Salad on page 64.
I followed the recipe but made two changes, one I used a regular cucumber instead of an English cucumber, and two, I replaced the lime with something else because frankly, I really don't like lime. The fun part in making this salad was whiffing the mint leaves. Ah! How I love the smell of fresh mint.
So, here's what I did.
Ingredients:
Serves 2-3 as a side dish
- 1 cucumber skinned, then sliced. Each slice was then cut into 4's so you get triangle looking pieces
- 1 cup of honeydew melon. My local Whole Foods has honeydew melon chunks in the salad bar, so I got about a cups worth and cut it up into smaller pieces about the same size as the cucumber
- 1 tbsp chopped fresh mint
- 1 tbsp fine chopped red onion
- 3/4 tbsp agave nectar
- 2 small pinches of sea salt
So easy to make:
- The original recipe called for lime but I put agave nectar because I like the idea of punching the sweet a bit with something that is not too sweet.
- Put the cut up cucumber and honeydew melon in a bowl, then throw in the mint, red onions, agave nectar, and salt and gently toss so everything is coated.
- Chill until ready to eat.
For my second helping, I added some Greek honey yogurt on the side, and wow was it awesome. It felt like a day at the spa. I had this salad for an afternoon snack and it was fabulous.
This cucumber, honeydew, and mint salad would be great to pair with lamb or any Mediterranean or Indian dish where you would normally use a cucumber side. The salad would also be great for a side at a tea, shower, or light luncheon.
