1⁄2 medium honeydew, seeded, flesh scooped with a melon baller
1⁄2 medium English cucumber, seed membrane scraped out, cut into half moons
1⁄2 pound (227 grams) seedless green grapes, cut in half (about 1 1⁄2 cups)
Juice of 1⁄2 lime
1 teaspoon canola or olive oil
1 teaspoon water
1 teaspoon honey
1 1⁄2 teaspoons poppy seeds
4 large fresh mint leaves, thinly sliced
1. In a large serving bowl, combine the honeydew, cucumber and grapes.
2. Whisk the lime juice, oil, water, honey and poppy seeds in a small bowl or glass measuring cup, and pour over the honeydew mixture. (Scrape any stubborn poppy seeds onto the salad.) Top with mint, give a good stir and serve immediately.
Tip: Serve this salad as a counterpoint to something spicy, like a curry.
Recipe reprinted with permission fromRIPE© 2012 by Cheryl Sternman Rule, Running Press, a member of the Perseus Books Group.
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