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Cucumber Melon Salad in Honey Mustard Dressing

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2 cucumbers, sliced
1/2 teaspoon salt
1 honeydew melon, peeled and cubed
2 tablespoons honey mustard
2 tablespoons lemon juice
2 tablespoons olive oil
1 tablespoon chopped fresh mint, if desired

Cucumber Melon Salad in Honey Mustard Dressing

This fresh and flavorful salad combines fresh veggies in a spicy sweet dressing.

  • Serves 6
  • Easy

About This Recipe

This refreshing and gorgeous side dish salad is the perfect thing to serve alongside a grilled steak or pork loin. Cucumbers and melons are both vine fruits, and they complement each other in flavor and texture and appearance. You’ll love this super easy recipe for Cucumber Melon Salad in Honey Mustard Dressing.

There are a few types of cucumber in the market. English cucumbers are long and thin and have a very small seed section. Regular cucumbers are fatter and shorter with a larger seed area. The one you choose is up to you – both will work in this recipe. Choose unwaxed cucumbers for better flavor and texture. You can peel the cucumber, leave it unpeeled, or peel it in stripes. The cucumber is salted before use to drain off any bitter liquid.

Whenever I use whole melon, I always treat it for food safety reasons. Bring a large pot of water to a boil and add the melon; reduce the heat and let it stand without boiling or simmering for 2 to 3 minutes to kill any bacteria on the peel. Then fish it out (carefully) and let cool fo 15 minutes before you slice and cube it. I use honeydew melon in this recipe, but you can also choose Galia, Canary, or regular cantaloupe.

While you can prepare the fruit ahead of time, dress this salad just before serving. You can make the dressing head of time too.

Tips for the best Cucumber Melon Salad in Honey Mustard Dressing:

  • Cucumbers are usually sold ripe, so you don’t have to worry about buying an unripe one.
  • You can generally tell if a melon is ripe if you press on the root end, which is slightly depressed. If the melon gives slightly, it’s ripe. Also try smelling the melon. If it’s ripe it will smell sweet.
  • The best way to get the flesh out of a melon is to cut it in half, then in quarters. Scoop out the seed section and discard. Then carefully cut the flesh away from the peel, then cube the flesh.

Why this recipe works:

  • Melons are fresh and sweet, while cucumbers are mild. They combine well with the sweet and tart honey mustard dressing.

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Prepare the cucumber, put it into a colander in the sink, and sprinkle with the salt. Let stand for 15 minutes, then rinse thoroughly. Dry in paper towels.


Prepare the melon, heating it in almost boiling water first as directed if desired. Combine the cucumber slices and the melon in a serving bowl.


In a small bowl, combine the honey mustard, lemon juice, olive oil, and chopped mint and mix well. Pour over the salad and serve immediately.


Linda is a bestselling cookbook author and home economist who has written 54 books (53 cookbooks and Medical Ethics for Dummies) since 2005. She has worked for Pillsbury since 1988, on the Bake-Off and other projects. Linda has been a web presence since 2002, developing recipes and teaching people how to cook.

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