Cantaloupe Salad with Mint and Avocado is perfect for those hot days when you don’t want to spend hours in the kitchen. I agree to be sent email.
This cantaloupe salad is simple to prepare and can be made ahead of time, making it the perfect choice for last-minute gatherings or potluck parties. So grab some sweet cantaloupe and enjoy a delicious summer meal!
Why this recipe works
Cantaloupe is a refreshing and hydrating fruit that is perfect for summer salads. Summer is the best time of year to enjoy cantaloupe and honeydew melon. Fresh mint or fresh basil add a bright and flavorful touch to the salad, while the avocado provides creaminess and healthy fats. This cantaloupe salad and the simple dressing can be made ahead of time, making it perfect for busy weeknights or entertaining. I would serve this fresh salad with vegetable biryani or lentil soup or enjoy it as a light lunch on its own. Like cantaloupe juice, my family enjoyed this cantaloupe salad with cucumber, mint, and fresh herbs. If you’re looking for a Cantaloupe Salad recipe that is sure to please, give this one a try! I think you’ll find that it’s the perfect balance of sweet and savory, with a touch of creaminess from the avocado. So go ahead and try it; I think you’ll be hooked! If you like summertime salads, check out my savory fruit salads like the Watermelon chaat or the Papaya salad.
Ingredients note
Instructions
To make the Cantaloupe Salad, start by chopping up the Cantaloupe into small bite-sized pieces. Mint: I used homegrown mint leaves in this recipe, but you can also use store-bought mint leaves. Avocado: For best results, use a ripe avocado that is soft to the touch but not mushy. This helps keep the integrity of the salad. Cumin & fennel seeds: Dry roasted, ground cumin and fennel seeds powder add a significant dimension of flavor to this salad. Lemon juice: I like to use fresh lemon juice, but you can also use bottled lemon juice. This helps as the base for the dressing. If you like the citrus flavor, you could also add a little bit of lime zest to the mix. Add the chopped Cantaloupe to a large bowl along with the sliced cucumbers, chopped mint leaves, cubed avocados, roasted cumin & fennel powder, black pepper powder, salt, olive oil, and lemon juice. Gently stir everything together until evenly mixed. Taste and adjust seasoning as needed. Serve Cantaloupe Salad chilled or at room temperature. Enjoy!
Expert tips
Cantaloupe Salad would stay fresh in the refrigerator for up to 24 hours. After that, the avocado will start to brown, so it’s best to enjoy it within a day.If you want to make this Cantaloupe Salad ahead of time, wait to add the avocado until just before serving.Add thinly sliced red onion if you desire.You could substitute regular cucumbers with English cucumbers for extra crunch in your salad.Dry roast the cumin and fennel seeds on low flame until it’s fragrant. Use the coffee grinder or pestle to grind into powder.
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