*Canary Melon and Persian Cucumber Salad
What follows is a recipe for a cool and refreshing salad, pairing the new Canary or Christmas melons with our fantastic cucumbers - Mint, lemon and pepper brighten the flavors.
Ingredients: 1 TSFF Canary melon, appx. 1 1/2 lbs. Several TSFF Manar (Persian) Cucumbers
1 or more Tbs. chopped fresh mint
Grated zest of one lemon
2 tsp. of lemon juice
Sea Salt and 1/2 tsp freshly ground black pepper
2 Tbs. Olive or avocado oil
Mint sprigs, to finish
Halve and de-seed the melon, then slice into sections. Cut the flesh away from the skin, then cut into bite size chunks. Chop the cucumbers without peeling them. Put the melon and cucumber in a salad bowl.
Stir together the mint, lemon zest and juice, pepper, and 1/4 tsp. salt in a small bowl, then whisk in the oil. Taste and adjust the seasonings if needed.
Toss the melon and cucumber with the dressing. Chill for one hour or longer. Grind pepper over the top and finish with mint sprigs.
*Adapted from "Vegetable Literacy" by Deborah Madison