Cucumber & Honeydew Salad with Honey Dressing


Cucumber & Honeydew Salad with Honey Dressing
The humble cucumber is one of the world’s healthiest foods, perfect for everything from salads & sandwiches to cocktails.

Discover how you can unlock its full potential the next time you’re at the dinner table.

Serves 4


1 Lebanese cucumber, thinly sliced lengthways

1 apple cucumber, peeled, thinly sliced into rounds

1 short cucumber, thinly sliced into rounds

500g firm honeydew melon, peeled, seeds removed

1 white onion, thinly sliced

1 long green chilli, thinly sliced

4 x 100g buffalo mozzarella (or 2 x 250g buffalo mozzarella, halved)

1 cup micro mint leaves (or 1⁄4 cup chopped mint)

Honey Dressing 

2 tbsp apple cider vinegar

1 tbsp mirin

1 tbsp honey

2 tbsp extra virgin olive oil

1 garlic clove, peeled, bruised


To make the honey dressing, whisk together the apple cider vinegar, mirin, honey, oil and garlic. Season well with sea salt and freshly ground black pepper. Set aside for the garlic to infuse.

Place all the cucumber slices in a large bowl and season well.

Using a vegetable peeler or mandolin, thinly slice the honeydew. Add the honeydew slices, onion and green chilli to the cucumber slices and gently toss to combine.

Divide the cucumber salad between four serving plates. Place a piece of mozzarella on each plate.

When ready to serve, remove the garlic clove from the dressing and pour over the salad. Serve topped with mint and pepper.



Let us keep you up to date with our weekly MiNDFOOD e-newsletters which include the weekly menu plan, health and news updates or tempt your taste buds with the MiNDFOOD Daily Recipe.