Cantaloupe and Cucumber Salad
Makes about 81/2 cups to serve about 10. Recipe is from “The Good Housekeeping Cookbook 125th Anniversary.” When summer produce is at its peak, delicious salads can be made from the right combinations of fruits and veggies. Here, juicy, ripe cantaloupes and crunchy English cucumbers make a tempting pair.
1/4 cup fresh lime juice
1/4 tsp. salt
1⁄8 tsp. ground black pepper
1 large English (seedless) cucumber (about 1 pound), peeled in alternating strips and coarsely chopped
2 ripe cantaloupes, peeled and coarsely chopped
3 green onions, thinly sliced
1/2 cup loosely packed fresh cilantro leaves, chopped
1. In a large bowl, whisk lime juice, salt and pepper until blended.
2. Add cucumbers, cantaloupe, green onions and cilantro. Toss to coat. Refrigerate until ready to serve.