Cucumber, Radish and Melon Salad
A wonderful combination of fruit, vegetables and crunchy almonds mixed with a honey and walnut oil dressing, this cucumber, radish and melon salad makes an ideal accompaniment to cold or smoked meats and poultry.
30 Minute Cookbook, Reader’s Digest
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| Servings | Prep Time |
| 4servings | 20minutes |
| Servings | Prep Time |
| 4servings | 20minutes |
Ingredients
- 1 lb watermelon or honeydew melon
- 1 small cucumber
- salt
- olive oil for frying
- 2 tbsp Flaked almonds
- 100 g fresh bean sprouts
- 8-10 medium radishes
- 4 green onions
- small bunch watercress
- Dressing
- 1 1/2 tsp clear honey
- 3 tbsp walnut oil
- 1 tbsp cider vinegar
- black pepper
Servings: servings
Units:
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Ingredients
Servings: servings
Units:
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Instructions
- Deseed and cube the melon; rinse, dry, and cube the cucumber. Put both into a colander, add a little salt and toss them together. Place a saucer on top and leave to drain.
- Heat a little oil in a frying pan and fry the almonds until golden, then drain on kitchen paper.
- Rinse the bean sprouts and drain them well, then rinse, dry, and trim the radishes and green onions. Quarter the radishes, slice the onions, and mix all three together in a salad bowl.
- Whisk the dressing ingredients together and pour over the salad.
- Trim the watercress, rinse and dry it, and arrange it in a shallow serving dish. Add the melon and cucumber to the salad bowl, toss the salad gently, then spoon it onto the watercress. Scatter the almonds over the top to serve.
Recipe Notes
Get more cucumber salad recipes
Per serving: 231 calories, 15 g carbohydrate (including 14 g sugar), 4 g protein, 18 g fat (2 g saturated fat)
A good source of B vitamins and vitamins C and E.
