id="wpurp-container-recipe-7396" data-id="7396" data-permalink="" data-custom-link="" data-custom-link-behaviour="" data-image="" data-servings-original="4" class="wpurp-container" style="padding-top:10px;padding-bottom:10px;padding-left:10px;padding-right:10px;position:static;vertical-align:inherit;font-size:14px;color:#000000;font-family:Open Sans, sans-serif;">
Melon Arugula Salad with Mint
Servings Prep Time
4 15mins.
Servings Prep Time
4 15mins.
  • 1/4 of a cantaloupesliced
  • 1/4 of honeydew or Del Mar meloncut into balls
  • 2 handfuls of baby arugula
  • 1 Persian cucumber
  • 2Tbsp fresh lemon juice
  • 1tsp lemon zest
  • 2Tbsp extra virgin olive oil
  • salt and freshly ground pepper to taste
  • 2Tbsp chopped mint+more for garnish
  1. Make the dressing: In a small bowl combine lemon juice, lemon zest, chopped mint, a little bit of salt and 1/4 tsp freshly ground pepper. Slowly whisk in olive oil. Set aside.
  2. Cut the cucumber in half lengthwise, then into quarters. Slice the quarters 1/8 inch thick. Slice the cantaloupe melon and cut them 1/8 inch thick. Use a melon baller to cut the honeydew. Set aside melons and cucumber in the refrigerator.
  3. In a platter arrange 2 handfuls of baby arugula. Add the melons and cucumber on top. Drizzle dressing on top. Garnish with more mint leaves on top.