Going Green with My Cucumber & Melon Salad with Chili & Honey Dressing
Simple yet light refreshing and tossing it all together at the last minute keeps the crunch.
Grab about a quarter cup of pistachios and toast them on a pan for about 5 minutes, just make sure to keep tossing the ban so the nuts wont burn. Once the nuts are cooled chop ½ roughly and leave the rest whole. Now I hope there was no need for me to tell you to shell the nuts first!!
In a bowl whisk the chopped nuts, 1 deseeded & chopped red chili, (don’t rub those eyes after you have chopped the chili), 2 tablespoons of white wine vinegar and a teaspoon of honey. Slowly stream in 3 tablespoons of extra virgin olive oil and season.
Deseed the cucumber, simply by quartering it, getting a spoon and scooping out the seeds. Slice the cucumber lengthways. And repeat for the cantaloupe melon after removing the flesh.
In a bigger bowl mix the cucumber and melon. Add this stage I like to throw in some chopped feta cheese, some torn fresh basil and mint, the rest of the pistachios and enough dressing to coat…
Told you it was simple… i find the best gadget to use in preparing the salad is a mandolin, just keep an eye on those fingers.. Now go on, give it a try and enjoy…….
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