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honeydew, seeded, flesh scooped with a melon baller
1⁄2 medium English cucumber, seed membrane scraped out, cut into
(227 grams) seedless green grapes, cut in half (about 1 1⁄2 cups)
canola or olive oil
teaspoons poppy seeds
fresh mint leaves, thinly sliced
1. In a large serving bowl, combine the honeydew, cucumber and
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.