Use the remaining honeydew for smoothies, or blend with cucumber, mint, onion, and a jalapeño pepper for green gazpacho.
Ingredients
- 1 firm honeydew melon, quartered and seeded
- 1 medium cucumber
- 1/2 cup thinly sliced red onion
- 2 tablespoons fresh lime juice
- 2 tablespoons extra-virgin olive oil
- 1 teaspoon chopped fresh oregano
- 1 teaspoon ground cumin
- 1/2 teaspoon kosher salt
- 1/8 teaspoon ground red pepper
Nutrition Information
- calories 92
- fat 7.2 g
- satfat 1 g
- monofat 5.4 g
- polyfat 0.7 g
- protein 1 g
- carbohydrate 7 g
- fiber 1 g
- cholesterol 0.0 mg
- iron 0.0 mg
- sodium 250 mg
- calcium 16 mg
- sugars 5 g
- Est. Added Sugars 0 g
How to Make It
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Using a vegetable peeler, shave 1 quarter honeydew into long strips to yield 1 cup (reserve remaining honeydew for another use). Shave cucumber into large strips to yield about 1 cup.
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Combine shaved honeydew, shaved cucumber, and remaining ingredients in a bowl; toss gently to combine. Serve immediately.
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