Anti Inflammatory Ginger-Lime Cucumber Melon Salad
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Learn more āIngredients
4 servings
For the salad
- 1 english cucumber (about 12 oz), halved lengthwise and sliced Ā¼ inch thick
- 4 cups cantaloupe or honeydew melon, cut into Ā¾-inch cubes (about Ā½ medium melon)
- Ā¼ cup fresh mint leaves, torn
- Ā¼ cup fresh cilantro leaves
For the dressing
- 3 tbsp fresh lime juice (from about 2 limes)
- 1 tbsp olive oil
- 1 tsp fresh ginger, finely grated
- 1 tsp honey
Ingredient noteAdded sugar is limited on an anti-inflammatory diet. This recipe contains about 1.4 g of added sugar per serving, which is likely acceptable for many following the diet. If you prefer to always avoid honey, please tap it and change its rating to Red.
- Ā¼ tsp fine sea salt
- 1 tsp lime zest (optional)
Instructions
- 1
In a small bowl, whisk together the lime juice, olive oil, grated ginger, honey, sea salt, and lime zest (if using) until the honey is fully dissolved and the dressing is uniform.
- 2
Combine the sliced cucumber and melon cubes in a large mixing bowl.
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