Cantaloupe Salad with Lime, Mint, and Ginger
Charlotte Fekete of Athens, Georgia writes: "I'm a junior in college, and I'm planning to go to cooking school after graduation. I've already had some experience decorating cakes and working for a caterer, but it was my mom who taught me how to cook. I've also learned a lot from reading magazines and cookbooks."
Serve on its own for breakfast or with a scoop of sorbet or ice cream for dessert.
- Preparing Time: -
- Total Time: -
- Served Person: Makes 4 to 6 servings
American
Salad
Fruit
Ginger
Breakfast
Brunch
Side
Low Fat
Quick & Easy
Low Cal
Lime
Cantaloupe
Mint
Summer
Bon Appétit
Fat Free
Kidney Friendly
Vegetarian
Pescatarian
Dairy Free
Wheat/Gluten-Free
Peanut Free
Tree Nut Free
Soy Free
Kosher
- 3 tablespoons fresh lime juice
- 2 tablespoons sugar
- 2 teaspoons honey
- 2 teaspoons grated lime peel
- 3 tablespoons chopped fresh mint
- Carbohydrate 15 g(5%)
- Fat 0 g(0%)
- Fiber 1 g(5%)
- Protein 1 g(2%)
- Saturated Fat 0 g(0%)
- Sodium 16 mg(1%)
- Calories 59
Preparation Cut cantaloupe into 3/4- to 1-inch cubes (about 5 cups) and place in large bowl. Add lime juice, mint, and lime peel; toss to blend. Mix in sugar, ginger, and honey. Refrigerate salad until ready to serve, stirring occasionally, up to 3 hours.
Preparation Cut cantaloupe into 3/4- to 1-inch cubes (about 5 cups) and place in large bowl. Add lime juice, mint, and lime peel; toss to blend. Mix in sugar, ginger, and honey. Refrigerate salad until ready to serve, stirring occasionally, up to 3 hours.
