Savory Cucumber & Melon Salad

melon salad
Jennifer Beeman
Prep time: 20 mins
Calories: 153

Seasonal vegetables and fruit make the best salad in a summertime supper. Spices heighten the flavor of this recipe and add extra anti-inflammatory, anti-oxidant polyphenols, beneficial for digestive and bone health.

Contributing chef Sueson Vess is a food coach, cooking instructor and author of Special Eats.

Yields 6 servings


  • 1/4 cup extra virgin olive oil
  • 3 tablespoons chopped parsley
  • 3 tablespoons chopped cilantro
  • 3 tablespoons fresh lemon juice, more to taste
  • 1/2 teaspoon ground cardamom
  • 1/2 teaspoon ground coriander
  • 1/4 teaspoon sea salt
  • 1/2 teaspoon black pepper
  • 1 garlic clove, finely minced
  • 2 medium cucumbers, cut into 1/4-inch slices
  • 1/2 small cantaloupe, cut into small cubes
  • 1 ripe avocado, cut into 1-inch cubes
  • 2 ounces chopped salami or summer sausage, optional


1In a large bowl, combine olive oil, parsley, cilantro, lemon juice, cardamom, coriander, salt, pepper and garlic.

2Fold in cucumber and melon. Let sit 5 minutes. Taste and adjust seasoning.

3Top with avocado and salami (if using) and serve.

1 serving contains 153 calories, 14g total fat, 3g saturated fat, 0g trans fat, 0mg cholesterol, 103mg sodium, 8g carbohydrates, 3g fiber, 2g sugars, 2g protein.