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Heirloom Melon & Cucumber Salad

Chef Ayesha Nurdjaja
Enjoy this savory & sweet summer recipe from Dough Ambassador Chef Ayesha Nurdjaja ... perfect with Dough Sauvignon Blanc.
Servings 4

Ingredients
  

Charmoula

  • 3 bunches Cilantro
  • 1/2 Serrano chile
  • 1 tsp. Ground cardamom
  • 1 C. Extra virgin olive oil
  • Salt, to taste

Fruits

  • 1/2 C. Heirloom honeydew melon cut into 1” pieces, from 1 medium melon
  • 1/2 C. Heirloom cantaloupe cut into 1” pieces, from 1 medium melon
  • 1/2 C. Cucumber cut into 1” pieces
  • Torn mint leaves, to taste

Instructions
 

Make Charmoula

  • In a food processor buzz cilantro and serrano chile until everything is minced
  • Add cardamom
  • Drizzle in olive oil and season with salt

Make Salad

  • Cut up fruits and cucumber
  • Mix all ingredients in a bowl thoroughly
  • Garnish with torn mint leaves