- Serves: 6
- Ingredient Notes: Vegetarian, Corn-free, Egg-free, Gluten-free, Peanut-free, Soy-free, Tree nut-free
- Each serving
- 140cal
- 6g fat (1.5g sat)
- 5mg chol
- 260mg sodium
- 20g carb
- 2g fiber
- 3g protein
Ingredients
- 2 cucumbers, cut into 1-inch wedges
- 1 ripe honeydew melon, peeled and cut into 1-inch chunks or scooped into melon balls
- 1/2 red onion, thinly sliced
- 2 tablespoons olive oil
- 2 tablespoons lemon juice
- 1 teaspoon freshly grated lemon zest
- 1 teaspoon honey (optional)
- Salt and pepper, to taste
- 1/4 cup crumbled ricotta salata or feta
- 3 tablespoons chopped mint
Directions
Gently toss together cucumbers, melon and red onions in a large bowl.
Whisk together olive oil, lemon juice, zest and honey in a small bowl; season with salt and pepper.
Toss dressing with cucumbers, melon and onions and refrigerate for 1 to 2 hours. Just before serving, sprinkle salad with cheese and mint; mix gently to combine.
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