Melon Salad with Chili and Mint

Vegetarian
Vegan
Gluten Free
Dairy Free
Low Fod Map
Melon Salad with Chili and Mint
15 min.
3
4kcal

Suggestions


Looking for a refreshing and vibrant dish that perfectly balances sweet and spicy flavors? Look no further than this delightful Melon Salad with Chili and Mint! This recipe is not only a feast for the eyes with its colorful medley of melons, but it also offers a burst of flavor that will tantalize your taste buds. Ideal for warm weather gatherings, this salad is a fantastic side dish, antipasti, or even a light snack that can be whipped up in just 15 minutes.

What makes this salad truly special is its versatility. Whether you're a vegetarian, vegan, or simply looking for a gluten-free option, this dish checks all the boxes. The combination of juicy melons, zesty lime or lemon juice, and a hint of heat from serrano chili creates a unique flavor profile that is both refreshing and invigorating. The addition of fresh spearmint leaves elevates the dish, adding a fragrant touch that complements the sweetness of the melons.

Perfect for summer picnics, barbecues, or as a starter for a dinner party, this Melon Salad with Chili and Mint is sure to impress your guests. With only 4 calories per serving, you can indulge guilt-free while enjoying a healthy and delicious treat. So grab your favorite melons and get ready to create a dish that will leave everyone asking for seconds!

Ingredients

  • 0.5 teaspoon kosher salt to taste
  • 0.5  serrano chiles minced to taste (taste the chile first to determine its heat, then add more or less )
  • Tbsp juice of lemon 
  • 10 large bay leaves fresh
  • cups frangelico diced
  • cups frangelico diced

Equipment

  • bowl

Directions

  1. Toss melon with salt:
  2. Put the diced melon into a large bowl.
  3. Sprinkle with salt and toss to combine.
  4. Add the lime or lemon juice and minced chili. Toss to combine. Chiles vary in their level of hotness, so start with a small amount (maybe 1 teaspoon minced), and add more to taste. Refrigerate until ready to serve.
  5. When you are ready to serve, slice the mint leaves thin and gently combine with the diced melon. The easiest way to slice the mint is to chiffonade it: stack the mint leaves, roll them into a cigar shape and slice thin.

Nutrition Facts

Calories4kcal
Protein6.42%
Fat10.45%
Carbs83.13%

Properties

Glycemic Index
0
Glycemic Load
0
Inflammation Score
-1
Nutrition Score
0.57652174122632%

Flavonoids

Eriodictyol
0.49mg
Hesperetin
1.45mg
Naringenin
0.14mg
Luteolin
0.04mg
Quercetin
0.2mg

Nutrients percent of daily need

Calories:3.56kcal
0.18%
Fat:0.06g
0.09%
Saturated Fat:0.01g
0.08%
Carbohydrates:1.01g
0.34%
Net Carbohydrates:0.85g
0.31%
Sugar:0.29g
0.32%
Cholesterol:0mg
0%
Sodium:387.86mg
16.86%
Alcohol:0g
100%
Alcohol %:0%
100%
Protein:0.08g
0.16%
Vitamin C:4.47mg
5.42%
Manganese:0.03mg
1.56%