Mojito Cucumber Melon Salad

Mint and lime enhance the freshness of this Mojito Cucumber Melon Salad. A side dish that is sure to cool you down in the summer heat.

For the most part, I like living in Iowa. I love the changing seasons, the culture (especially here in “The Corridor”) and the friendly people. What I don’t love is the extreme weather: the dead of winter and the peak of summer. Right now thick, hot air is settling down on the Hawkeye state and it’s almost unbearable. I’m wishing for some of that winter chill I hate so much in January. I guess I’ll settle for sticking my head in the freezer on occasion and being ever so grateful for air conditioning.

Or I could make this salad. This recipe is as simple as it is refreshing. I’m all about simplicity right now. Cucumber and melon are natural a match. I decided to give the combination a twist by adding the exhilarating flavors of a mojito: lime and mint. Refreshment in a bowl.  And low-FODMAP too!

I just love the colors in these photos. The light green and pink are so summery! Enjoy this Mojito Cucumber Melon Salad.

Try these other low-FODMAP recipes for summer:

• Virgin Mojitos
• California Quinoa Salad with Mojito Dressing

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Mojito Cucumber Melon Salad

Low-FODMAP

Course Salad, Side Dish

Keyword cucumber, honeydew, melon, mojio

Prep Time 10 minutes minutes

Servings 4

Ingredients

• 3 tablespoons canola oil
• 3 tablespoons fresh lime juice
• 1 teaspoon sugar
• 2 tablespoons fresh chopped mint leaves
• 2 cups chopped honeydew melon (about 1/2 small melon)
• 2 cups peeled and chopped cucumber (about 1 large cucumber)

Instructions

• In a large bowl, whisk together the oil, lime juice and sugar until emulsified; stir in mint. Add honeydew and cucumber to the bowl and toss to combine. Chill before serving.

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