HEALTHY LITTLE VITTLES is a food blog created by certified health coach and published author, Gina Fontana, that focuses on gluten-free + vegan + plant-based recipes. Here you'll find simple, flavorful meals, many made in 30 minutes or less! All eaters are welcome, there is a little something here for everyone!
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This Vegan Honeydew Avocado Cucumber Crudo is made with raw honeydew, avocado and cucumber and then tossed in a slightly spicy caper, olive oil, red pepper, cilantro and lime dressing then garnished with fresh mint leaves for the best, healthy side salad!
Traditionally crudo includes fish, shellfish, or beef, and is defined as an Italian raw dish topped with olive oil, fresh herbs, and a splash of citrus. In this Vegan Honeydew Avocado Cucumber Crudo I’m letting the produce shine and what a gorgeous salad this is indeed!
There are two methods to making this gorgeous salad. You can simply chop the honeydew melon, avocado, and cucumber into 1-2″ chunks OR you can get fancy schmancy and ball the melon and curl the cucumber into ribbons like I did 😉
If you’re taking the simple route, and there is nothing wrong with simple here, you’ll add the melon, avocado, and cucumber to a large bowl and then toss with the dressing, season to taste, and garnish with fresh mint leaves right before serving.
If you’re feeling spunky and want to beautify this crudo salad, grab your melon baller and ball 1/2 of a large honeydew and add the balls to a large bowl. I still cut the avocado into chunks- add it to the bowl. Gently toss with half of the dressing. To make the cucumber ribbons, take your vegetable peeler and peel thin slices of cucumber. Spoon the honeydew and avocado onto a serving plate or shallow bowl. To make the curls, you simply wrap the cucumber slices around your fingers to make the ribbon shape. There’s a video on Instagram on how I did this. Then place the curled cucumber slices on top, and spoon the remaining half of dressing over the salad. Squeeze the juice from the other half of lime over top and garnish with fresh mint leaves and a sprinkle of salt.
The dressing comes together quickly and is made with olive oil, garlic, ginger, capers, red pepper flakes, white wine vinegar, lime juice, cilantro and salt. I added capers to the salad dressing to bring a touch of umami (a savory, almost “fishy” flavor) that you would experience when eating traditional crudo. I also use capers in my Vegan Caesar Dressing to enhance the flavor to make it more “authentic”.
To start, you’ll simply heat 1 tablespoon of the olive oil in a small skillet over medium-low heat. I used La Tourangelle Extra Virgin Olive Oil. Add the minced garlic, grated ginger, capers, and red pepper flakes and cook, stirring, until the capers start to soften and the garlic starts to turn slightly golden. Scrape the mixture into a small bowl. Let it cool slightly, then add the white wine vinegar, 2 tablespoons of finely chopped cilantro, and the remaining 3 tablespoons of olive oil. Cut the lime in half; squeeze in juice from 1 half and whisk to combine. Season the dressing with salt to taste. Set the dressing aside while you prepare the veggies.
And that’s it! It’s such a simple, beautiful salad to accompany your main meal or to eat on its own 🙂 I’d love to hear how like this Vegan Honeydew Avocado Cucumber Crudo down below in the comments section, as well as giving it a rating ⭐️⭐️⭐️⭐️⭐️ so that others can discover this unique salad recipe! Tag me on Instagram, Facebook, or Pinterest if you make it!
*The salad is best enjoyed fresh, but may be stored in an airtight container and enjoyed the next day.
**I used La Tourangelle Organic Extra Virgin Olive Oil in this recipe.