Honeydew Salad with Poppy Seed Dressing
Photo: Paulette Phlipot © 2012

Serves 4


  • 1/2 medium honeydew, seeded, flesh scooped with a melon baller
  • 1/2 medium English cucumber, seed membrane scraped out, cut into half moons
  • 1/2 pound seedless green grapes, cut in half (about 1 1/2 cups)
  • Juice of 1/2 lime
  • 1 tsp. canola or olive oil
  • 1 tsp. water
  • 1 tsp. honey
  • 1 1/2 tsp. poppy seeds
  • 4 large fresh mint leaves, thinly sliced


In a large serving bowl, combine the honeydew, cucumber, and grapes.

Whisk the lime juice, oil, water, honey, and poppy seeds in a small bowl or glass measuring cup, and pour over the honeydew mixture. (Scrape any stubborn poppy seeds onto the salad.) Top with mint, give a good stir, and serve immediately.

Recipe reprinted with permission from Ripe © 2012 by Cheryl Sternman Rule, Running Press, a member of the Perseus Book Group.

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