Eosinophilic Esophagitis Friendly Honeydew Mint Salad
Total time30 min
Prep time15 min
Cook time0 min
4.7(6)
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Learn more →Ingredients
4 servings
- 1 medium honeydew melon (about 5 lb), rind removed, cut into 1-inch cubes
- 1 english cucumber, halved lengthwise and sliced into half-moons
- ¼ cup fresh mint leaves, torn
- 3 tbsp fresh lime juice (from about 2 limes)
- 1 tbsp honey
- 1 tbsp olive oil
- ¼ tsp fine sea salt
- ¼ tsp ground ginger
- 1 tsp lime zest (optional)
Instructions
- 1
In a small bowl, whisk together the lime juice, honey, olive oil, salt, and ground ginger until the honey is fully dissolved and the dressing is smooth.
- 2
Add the honeydew cubes and cucumber slices to a large mixing bowl. Pour the dressing over the fruit and cucumber and toss gently until everything is evenly coated.
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