Ripe's Honeydew Salad with Poppy Seed Dressing

Ripe's Honeydew Salad with Poppy Seed Dressing

[Photograph: Paulette Phlipot]

Equal parts salad salad and fruit salad, this Honeydew Salad with Poppy Seed Dressing from Cheryl Sternman Rule's Ripe is going to be seeing quite a lot of action over the spring and summer months.

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.

Reprinted with permission from Ripe by Cheryl Sternman Rule. Copyright © 2012. Published by Running Press. Available wherever books are sold. All rights reserved.

  • Yield:serves 4
  • Active time: 20 minutes
  • Total time:20 minutes


  • 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


  1. 1.

    In a large serving bowl, combine the honeydew, cucumber, and grapes.

  2. 2.

    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.