As you can see from Paulette Phlipot's gorgeous photo, globes of honeydew, half moons of cucumber, and little halved grapes are dressed with a sweet and slightly tart dressing of honey, lime, and poppy seeds, and the combo is killer.
What Worked: Bringing three shades of pale green fruits and vegetables together and dappling them with poppy seeds makes for a salad that's not only lovely to behold but thrilling to taste.
What Didn't: Not a thing, this salad is just about perfect.
Suggested Tweaks: If monochromatic food isn't your thing, a few balls of watermelon would brighten things up quite nicely.
Ripe's Honeydew Salad with Poppy Seed Dressing
About This Recipe
|Active time:||20 minutes|
|Total time:||20 minutes|
|This recipe appears in:||Ripe's Honeydew Salad with Poppy Seed Dressing Cook the Book: 'Ripe'|
- 1/2 medium honeydew, seeded, flesh scooped with a melon baller
- 1/2 medium English cucumber, seed membrane scraped out, cut into half moons
- 1/2 pound seedless green grapes, cut in half (about 1 1/2 cups)
- Juice of 1/2 lime
- 1 teaspoon canola or olive oil
- 1 teaspoon water
- 1 teaspoon honey
- 1 1/2 teaspoons poppy seeds
- 4 large fresh mint leaves, thinly sliced
In a large serving bowl, combine the honeydew, cucumber, and grapes.
Whisk the lime juice, oil, water, honey, and poppy seeds in a small bowl or glass measuring cup, and pour over the honeydew mixture. (Scrape any stubborn poppy seeds onto the salad.) Top with mint, give a good stir, and serve immediately.
Tip: Serve this summery salad as a counterpoint to something spicy, like a curry.