Our Privacy/Cookie Policy contains detailed information about the types of cookies & related technology on our site, and some ways to opt out. By using the site, you agree to the uses of cookies and other technology as outlined in our Policy, and to our Terms of Use.

Close

Honeydew Salad With Poppyseed Dressing

Ingredients

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

Directions

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.

More from lifestyle