Spicy Melon And Cucumber Salad

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It’s melon season, people! They are everywhere, from your local farmer’s markets and grocery store to restaurant menus that highlight seasonal produce. Melons are great summertime snacks, as they are replete with nutrients and rich in water. In fact, snacking on melons is an excellent way to aid your hydration efforts during the summer, a time when dehydration is very common.

For this recipe, we colored outside the lines, thought outside the proverbial box, if you will. While this recipe is hot in regards to temperature, we do turn up the heat with a Thai chile pepper. You’ve been warned! There is no single “Thai pepper;” rather, there are at least 79 species of pepper that appeared from three species in Thailand. Generally speaking, Thai peppers are smaller, skinnier, and have quite a kick. They range from 50,000 to 100,000 Scoville Heat Units, which is much hotter than your average jalapeño, which ranges from 2,500 to 8,000 Scoville Heat Units. Needless to say, be cautious if you are sensitive to heat.

Fortunately, you don’t have to eat the Thai pepper all by itself. You have the sweetness of the melons and cucumber to calm the spice and create a more pleasurable eating experience. This recipe calls for both cantaloupe and honeydew, but you can use one or the other if you don’t have both. Lastly, make sure to remove the seeds from the pepper to avoid intense heat.

Spicy Melon And Cucumber Salad
  • Prep Time:10m
  • Total Time:10m


For the Dressing

  • 1/2 c olive oil
  • 1/3 c raw apple cider vinegar
  • 1 tsp. sea salt
  • 1 red thai chile, seeded, and finely chopped
  • 1 clove garlic, minced

For the Salad

  • 2 c honeydew, peeled, seeded, and cubed
  • 2 c cantaloupe, peeled, seeded, and cubed
  • 2 Persian cucumbers, thinly sliced
  • 2 celery stalks, thinly sliced
  • 1/2 c mint leaves, torn


For the Dressing

  1. Add all of the ingredients to a small bowl and whisk until thoroughly combined.
  2. Set aside while you prepare the salad ingredients.

For the Salad

  1. Add all of the ingredients, except the mint leaves, to a large salad bowl and toss gently to combine.
  2. Pour the dressing over the salad and toss to coat all of the ingredients. Add the mint leaves and fold them in gently.
  3. Let the salad sit for five minutes before serving. Enjoy!


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