Melon, Cucumber and Strawberry Salad with a Fat-Free Dressing

Name: Melon, Cucumber and Strawberry Salad with a Fat-Free Dressing
Cuisine: Israeli
Ingredients: ½ long cucumber; sea salt; 1 large or 2 medium very ripe cantaloupe, Charentais, or similar sweet-fleshed melon; 1 large or 2 medium very ripe cantaloupe, Charentais, or similar sweet-fleshed melon; 1 large or 2 medium very ripe cantaloupe, Charentais, or similar sweet-fleshed melon; 450 g (1 lb) ripe strawberries; 2 tablespoons sugar; 50 ml (2 fl oz) warm water; 2 tablespoons raspberry or red wine vinegar; 2 tablespoons raspberry or red wine vinegar; 6-8 tiny sprigs of fresh mint

Preparation info

Makes
6-8
servings

Difficulty
Easy

Appears in

Mother and Daughter Jewish Cooking

By Evelyn Rose and Judi Rose

Published 2000

About

A perfect salad to accompany poached salmon or fried fish. The melon and cucumber are drained of their excess liquid, ensuring an intense flavour. Unlike many salads, much of the preparation can be done the day before without compromising taste or texture. It’s equally good served as a light summer starter.

Ingredients

½ long cucumber
sea salt
1 large or 2 medium very ripe cantaloupe, Charentais, or similar

Method

Thinly slice the cucumber (most easily done in a food processor). Cut each slice in half and put in a salad spinner or colander, sprinkle lightly with salt and leave for 30 minutes to draw out the liquid. Spin, or pat dry with paper towels.

Halve and seed the melon. Scoop the flesh into balls (best done with a melon ball cutter), then put in a colander and leave to drain for at least 30