Two Melon and Cucumber-Mint Salad

[marlaoh]

Two Melon and Cucumber-Mint Salad
Presented by Marguerite Henderson



Ingredients:


6 cups 1” cubed seedless watermelon

½ cantaloupe, cut into 1” cubes

1 English cucumber, thinly sliced

½ cup chopped fresh mint leaves

Juice and zest of 2 limes

½ jalapeno pepper, cored and diced

Pinch of salt

2 T. canola oil

Method:
In a bowl, combine all ingredients, toss well; allow to sit in refrigerator for 1 hour to chill before serving. Serves 6-8.

Hints for using summer herbs:

ROSEMARY: all poultry, lamb, beef, pasta, beans (white)

SAGE: poultry (chicken, turkey, game hens), beans (white), mushrooms, pork

BASIL: tomatoes, chicken, pasta, summer squashes, seafood

THYME: chicken, pork, lamb, summer vegetables, seafood

LAVENDAR: poultry, summer vegetables, summer fruits

PARSLEY: all foods

MINT: lamb, chicken, tomatoes, summer vegetables, summer fruits

DILL: seafood, cucumbers, tomatoes, summer vegetables

CHERVIL: summer vegetables, lamb, pork, beef, chicken

MARJORAM or OREGANO: pasta, chicken, pork, lamb, summer vegetables

CHIVES: potatoes, green salads, pastas, chicken, pork, seafood