Two Melon Mint Salad

Written By Judy Doherty, MPS, PCII
Two Melon Mint Salad

Two Melon Mint Salad

Yield 6
Author Judy Doherty
Nothing is better than juicy melon in summer. This salad will be a favorite since it combines so many refreshing flavors and tastes refreshing!
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Ingredients

  • 2 tablespoons olive oil
  • 1 tablespoon rice wine vinegar
  • 1 tsp honey
  • Juice and zest of 2 limes
  • Black pepper to taste
  • 2 cups cubed fresh cantaloupe
  • 2 cups fresh cubed seedless watermelon
  • 1 cup diced cucumber
  • 1/4 cup crumbled feta cheese
  • 2 tablespoons chopped red onions
  • 1 bunch fresh mint: chop 1.5 tablespoons and use the rest for garnish

Instructions

  1. Mix the olive oil, vinegar, honey, lime juice and zest, and pepper in a large mixing bowl.
  2. Add the cubed melons, cucumber, red onions, chopped mint, and toss.
  3. Arrange in a bowl. Top with crumbled feta cheese.
  4. Top with whole mint leaves. Chill until ready to serve up to 4 hours.

Nutrition Facts

Calories

102.17

Fat

6.25 g

Sat. Fat

1.51 g

Carbs

11.11 g

Fiber

0.94 g

Net carbs

10.19 g

Sugar

8.92 g

Protein

1.88 g

Sodium

88.93 mg

Cholesterol

5.56 mg
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Salad
American
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Judy Doherty, MPS, PCII

Judy’s passion for cooking began with helping her grandmother make raisin oatmeal for breakfast. From there, she earned her first food service job at 15, was accepted to the world-famous Culinary Institute of America at 18 (where she graduated second in her class), and went on to the Fachschule Richemont in Switzerland, where she focused on pastry arts and baking. After a decade in food service for Hyatt Hotels, Judy launched Food and Health Communications to focus on flavor and health. She graduated with Summa Cum Laude distinction from Johnson and Wales University with a BS in Culinary Arts, holds a master’s degree in Food Business from the Culinary Institute of America, two art certificates from UC Berkeley Extension, and runs a food photography & motion studio where her love is creating fun recipes and content.

Judy received The Culinary Institute of America’s Pro Chef II certification, the American Culinary Federation Bronze Medal, Gold Medal, and ACF Chef of the Year. Her enthusiasm for eating nutritiously and deliciously leads her to constantly innovate and use the latest nutritional science and Dietary Guidelines to guide her creativity, from putting new twists on fajitas to adapting Italian brownies to include ingredients like toasted nuts and cooked honey. Judy’s publishing company, Food and Health Communications, is dedicated to her vision that everyone can make food that tastes as good as it is for you.

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