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Melon and Cucumber Salad

A white platter with melon and cucumber salad with strips of cucumber and melon on a bed of whipped mascarpone, topped with chopped almonds, cilantro and edible flowers.
When the weather gets hot, this salad will cool you off. The shaved cucumber and melon will release some liquid and lose a bit of crunch after they’re dressed, so toss everything together just before serving.
Vivian Lui

Prep 25 mins
Cook 5 mins
Total 30 mins
Salad
American
6 servings
197 kcal

Ingredients 

  • 2 teaspoons white sesame seeds
  • 1/2 teaspoon coriander seeds
  • 1/2 teaspoon cumin seeds
  • 3 tablespoons smoked almonds
  • 6 ounces (about 3/4 cup) mascarpone cheese whisked until smooth
  • 1/2 small (1 1/2 lbs) honeydew melon rind and seeds removed, thinly sliced
  • 2 (10 oz) lemon cucumbers or other summer variety thinly sliced
  • 2 small (10 oz) kohlrabi peeled and thinly sliced
  • Extra virgin olive oil for drizzling
  • Juice of 1 lime
  • 10 finger limes halved and segments scraped (or a segmented and chopped Persian lime)
  • 2 handfuls of fresh spicy or floral flowering herbs or microgreens*
  • Sea salt flakes

Directions 

  • In a small skillet over medium-low heat, toast sesame, coriander, and cumin seeds until fragrant, 2 to 4 minutes. Add almonds and toast for 1 minute more. Remove from the pan and leave to cool. Roughly chop or smash seeds and nuts with a mortar and pestle.
  • Swipe mascarpone on the bottom of a large platter or around the sides of a large shallow serving bowl. Layer melon, cucumbers, and kohlrabi, then sprinkle seed mix all over.
  • Season with salt and a drizzle of olive oil. Squeeze a little lime juice to taste. Top with finger limes and flowering herbs or microgreens.

Notes

*What are microgreens?

Those cute little shoots that you see are simply lettuce, herb, and veggie sprouts that are harvested when they're about an inch tall. And they can be nearly anything green and edible--kale, broccoli, sunflowers, lettuce, arugula, watercress, peas, just to name a few. 
Their popularity comes from the fact that they make a gorgeous garnish but also because they're little nutrient powerhouses. In fact, they often contain more nutrition than the mature version of the same plant.