Description
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!
Ingredients
Scale
- 1/2 large honeydew melon
- 2 large avocados
- 1 large cucumber
- handful of fresh mint leaves
Dressing
- 4 tablespoons olive oil, divided
- 1 garlic clove, minced (or 1 teaspoon jarred minced garlic)
- 1 teaspoon fresh ginger, grated
- 3 tablespoons capers
- 1/2 teaspoon red pepper flakes
- 1 tablespoon white wine vinegar
- 2 tablespoons fresh cilantro leaves, chopped
- 1 lime, juiced and divided
- salt, to taste
Instructions
- Heat 1 tablespoon of the olive oil in a small skillet over medium-low heat. 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.
- Simple Method: Cut the melon, avocado and cucumber into chunks and add them to a large bowl.
Decorative Method: Use a melon baller and scoop balls of the honeydew. Add the balls into a large bowl. Next, cut the avocado into chunks and add it to the bowl with the melon. Make cucumber “ribbons” as seen in the photos by using a vegetable peeler and peeling thin slices of the cucumber to create the thin ribbon-like strips. If using the ribbon method, set the cucumber aside and garnish the salad after the rest is already plated. - Add 1/2 of the dressing to the bowl with the melon and avocado and gently toss to coat.
- Transfer salad to a platter or shallow bowl and gently curl the cucumbers into ribbons and place on the salad. Squeeze juice from remaining lime half over and top the salad with the remaining half of the dressing. Garnish the salad with fresh mint leaves and a sprinkle of salt.
Notes
*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.
- Prep Time: 15 minutes
- Additional Time: 0 hours
- Cook Time: 15 minutes