Cucumber Melon Salad

4
Servings
30m
Prep Time
1m
Cook Time
31m
Ready In


"Recipe source: Sift Magazine (Spring 2017)"

Original recipe yields 4 servings
OK
  • FOR PICKLE
  • FOR SALAD

Nutritional

  • Serving Size: 1 (360.3 g)
  • Calories 179
  • Total Fat - 4 g
  • Saturated Fat - 2.3 g
  • Cholesterol - 10.4 mg
  • Sodium - 208.5 mg
  • Total Carbohydrate - 29.2 g
  • Dietary Fiber - 2.4 g
  • Sugars - 8.4 g
  • Protein - 7.6 g
  • Calcium - 207.1 mg
  • Iron - 0.9 mg
  • Vitamin C - 17.6 mg
  • Thiamin - 0.4 mg

TO MAKE THE PICKLE


Step 1

Combine the sugar and vinegar in a heatproof bowl and microwave for one minute and then stir to dissolve the sugar. Pour over the sliced onion and then season with salt and pepper; cover and refrigerate for at least 20 minutes or until ready to use.

TO MAKE THE SALAD


Step 2

Thinly slice the cucumber lengthwise into ribbons. Drain the pickled onions. Combine the pickled onions, cucumber ribbons, melon balls and feta in a large bowl. Drizzle with olive oil and toss. Sprinkle with flaky sea slat just before serving.

Tips & Variations


No special items needed.

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