This truly is the The Best Mint Cantaloupe Melon Salad I have ever had. The fresh mint leaves combined with the juicy cantaloupe, ripe watermelon and lemon juice is oh so delicious. This recipe is a great way to elevate your standard fruit salad and it only takes 15 minutes to make.
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This recipe was inspired by the surplus of mint I have in my backyard. If you have planted mint before, you know that it expands, very rapidly. Growing it up home is super easy and it saves a lot of money too. If you love mint like I do, check out the other recipes I have on my blog with mint in them like my Mint Smoothie, Cucumber Melon Salad, and my all time favorite Watermelon Mocktail.
Why I Love This Recipe
- This refreshing salad only requires 15 minutes of hands on time.
- This summer melon salad is naturally dairy free, gluten free, refined sugar free, nut free, and vegan.
- This cantaloupe salad recipe pairs well with just about anything. It has become a staple at summer BBQ’s along with my favorite Gluten Free Potato Salad, Pesto Fresh Basil Orzo Salad (another way to use up your fresh herbs!) and my Gluten Free Strawberry Pretzel Salad that screams Summer!
Simple Ingredients
- Sweet cantaloupe-The best way to tell if your cantaloupe is ripe is if it is slightly soft, has a yellow undertone to it and you can smell it.
- Ripe watermelon-The best way to tell if a watermelon is ripe is if it has a yellow spot on it and it is hallow when you knock on it.
- Olive oil-I add the olive oil for two reasons. 1.) it adds some fat to the fruit so I am not just eating fruit alone. 2.) It enhances the flavor.
- Lemon juice-This adds a little bit of acid to the salad.
- Red onion-There is something about red onion sliced real thin that elevates just about any meal between the smell, taste and texture. Yum!
- Fresh mint-This adds a nice aroma to this fun salad.
See the recipe card below for a full list of ingredients and measurements.
Recipe Substitutions and Variations
- Cheese-If you love cheese, you can add creamy feta cheese on top or even goat cheese would work. If you are dairy free and love cheese, you could add dairy free feta or goat cheese.
- Black pepper and sea salt-For flavor. I feel like this salad does not need it but if you like the sweet and salty taste, you can add a little bit of pepper and salt.
- Lime juice-I prefer lemon juice in this recipe over lime but have made it with lime before. You can substitute it with that if that is all that you have on hand or would prefer to use too!
- Greens-If you would like to bulk up this recipe you can add arugula, mixed greens or some spinach to it.
This recipe has not been tested with other substitutions or variations. If you replace or add any ingredients, please let us know how it turned out in the comments below!
Recipe Instructions
Recipe Tips and Tricks
- Tip #1: Wait to add the olive oil and lemon juice until you are ready to serve it or else it will make your fruit soggy and break it down.
- Tip #2: Do not chop the mint in advance or else it will go bad. Mint is best when it is freshly chopped.
Recipe FAQs
This recipe can last for up to 5 days in the fridge as long as you don’t add the dressing, onions and mint and keep the the melon in an airtight container.
Just about anything you would find at a summer cook out would go well with this like my Juicy Gluten Free Burgers or my Keto Crab Cakes.
Other Summer Recipes You Will Love
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Mint Cantaloupe Melon Salad
Equipment
- cutting board
- Sharp long knife
Ingredients
- 2 cups cubed cantaloupe If you want to make it into a salad, the shape does not really matter but if you want to make the checkered look like I did, you will want the fruit cut into squares.
- 2 cups cubed watermelon If you want to make it into a salad, the shape does not really matter but if you want to make the checkered look like I did, you will want the fruit cut into squares.
- 1/2 cup fresh mint leaves Washed and chopped.
- 1/2 lemon Juiced.
- 1/3 cup olive oil
Instructions
- Cut the fruit if you did not already do so. If you are making a salad the shape does not really matter but if you are doing a checkered board like I did in the photos, you will want slim small squares. Add the fruit to a plate or in a bowl and drizzle with olive oil, mint and lemon juice.
Savannah says
Delicious! Refreshing but still lots of flavors and a beautifully different side for summertime. Also added a bit of lemon zest (and a tiny bit of arugula) and it was a hit. Totally recommend!
This makes me so happy to hear!