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Honeydew Salad With Poppyseed Dressing


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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