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    Oh My Veggies » Vegetarian Recipes » Salads

    Spicy Cantaloupe Cucumber Salad

    Published: Sep 2, 2019 · by Nicole · Updated: Sep 16, 2021 · This post may contain affiliate links.

    Jump to Recipe - Print Recipe

    Spicy Cantaloupe Cucumber Salad

    I wasn't going to post this recipe, but since it's the end of the summer, it's kind of our last opportunity to get locally grown cantaloupe and cucumbers. So why not stretch out summer a little bit longer and make fruit salad?

    I wasn't sure how this recipe would turn out, to be honest. It sounded like a mishmash of flavors and I couldn't imagine how it would taste. Since I have so many Hungarian black peppers and mint leaves to use, I thought I'd take a risk and try it anyway. I'm glad I did—it's so different and it makes a refreshing, light side for a heavier meal. Of course, it helps that I managed to pick out the perfect cantaloupe to use in this—any recipe involving melon is only as good as the fruit you use! Last summer, a vendor at the farmers market taught me how to tell which melons were ripe and which ones weren't and I'm getting good at it now. (The secret, in case you were wondering, is not thumping the side, but smelling the blossom-end. You might look like a crazy sniffing all the cantaloupes at the supermarket, but it works. Really!)

    Spicy Cantaloupe Cucumber Salad [close]

    Spicy Cantaloupe Cucumber Salad

    A fresh, spicy fruit salad slightly adapted from Everyday Food's
    Grilled Fish with Spicy Cantaloupe Cucumber Salad.
    Print Recipe Pin Recipe Email Recipe
    Prep Time: 15 minutes
    Total Time: 15 minutes
    Course: Dessert, Side Dish
    Cuisine: American
    Diet: Vegetarian
    Keyword: fruit salad recipe, Spicy Cantaloupe Cucumber Salad
    Servings: 4 servings
    Calories: 45kcal
    Author: Oh My Veggies

    Ingredients

    • 2 tbsp soy sauce or tamari
    • 2 tbsp fresh lime juice
    • 1 tsp minced peeled fresh ginger
    • 1 small red or green jalapeno halved lengthwise, seeded and thinly sliced
    • ¼ cup torn fresh mint leaves
    • 1 English cucumber halved and thinly sliced
    • ½ cantaloupe peeled, seeded, flesh thinly sliced
    US Customary - Metric

    Instructions

    • Whisk together soy sauce, lime juice, and ginger in a small bowl.
    • In a large bowl, combine jalapeno, mint leaves, cucumber, and cantaloupe. Add dressing and stir to coat.

    Nutrition

    Calories: 45kcalCarbohydrates: 10gProtein: 2gFat: 1gSaturated Fat: 1gPolyunsaturated Fat: 1gMonounsaturated Fat: 1gSodium: 516mgPotassium: 349mgFiber: 1gSugar: 7gVitamin A: 2573IUVitamin C: 35mgCalcium: 28mgIron: 1mg
    Craving more veg-friendly recipes? Shop our collection of vegetarian and vegan cookbooks, including our new Vegan Thanksgiving and Vegan Christmas cookbooks!
    « Brown Sugar Peach French Toast Cups
    Sweet Corn, Sausage, and Thyme Pizza »

    Salads, Vegan Recipes, Vegetarian Recipes 30 minutes or less, cucumber, gluten-free, salads, summer

    Reader Interactions

    Comments

    1. BKWilliams says

      September 18, 2011 at 11:46 pm

      Never would have thought of this combination. Sounds really good.

      Reply
      • The Type A Housewife says

        September 19, 2011 at 12:49 am

        Me neither--and the original recipe called for fish sauce which, IMO, would have been even stranger. But it tastes good and that's what matters!

        Reply
    2. Kelly says

      September 22, 2011 at 5:02 pm

      That sounds so unique and tasty! The picture is gorgeous and so fresh and summery!

      Reply
      • The Type A Housewife says

        September 22, 2011 at 9:07 pm

        Thanks! I've been making lots of fruit salads with watermelon and cantaloupe lately because this is the tail-end of availability for the local ones. I'm going to miss summer!

        Reply
    3. Janel says

      June 26, 2012 at 8:59 am

      looks so refreshing! I have melon, need to get cukes!

      Reply
      • Kiersten says

        June 26, 2012 at 6:18 pm

        It is! We love having it on a hot day. And it's nice not to have to make a side that needs to be cooked too.

        Reply
    4. Sharon says

      December 30, 2019 at 11:55 am

      I made this salad to bring to friends while staying in Mexico...it was a hit...everyone was quite surprised with the mixture. It was refreshing given the hot climate in Merida Mexico. Thanks! I’ll be making this again!

      Reply

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    Nicole is a life long vegetarian and the author of the popular vegan cookbook, Weeknight One Pot Vegan Cooking. She loves sharing her recipes and showing the world just how easy and delicious meatless meals can be!
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