Cucumber Melon Salad

Another great fresh salad to cleanse your palate.  There are a few choices on the dressings.  My favorite is the mint and honey lime dressing, although I really like coconut A LOT.  If you are searching for a nice fresh fruity salad with a slight kick, well I suggest you try the ginger and honey lemon dressing.  It’s sweet yet spicy.  Once again, another simple fruit salad to enjoy on any day really.


2 seedless cucumbers

1 seedless watermelon

1 honeydew

1 cantaloupe


Dressing Choices:

Whisk ingredients until well blended and pour over the salad. Stir salad well so dressing covers all chopped pieces evenly. Let sit a few hours in the refrigerator to heighten the flavors.

Mint and honey lime Ginger and honey Lemon Coconut and lime
1 cup of honey

5 or 6 limes

½ cup of chopped fresh mint

An inch of ginger root juiced

4 or 5 lemons

¾ cups honey

½ cup of coconut cream

5 or 6 limes

½ cup of chopped fresh mint


  1. Rinse and skin the seedless cucumbers.
  2. Use a sharp knife and cutting board to slice and dice the cucumbers into bite size pieces (in the photos I left the skin on so you could see the difference in the honeydew and cucumber – I highly recommend skinning the cucumber.  It goes better with the rest of the fruit that way.).
  3. Place cut cucumber into a large dish that can be sealed tight.
  4. Using a large knife, slice and chop up the seedless watermelon, and add to the large dish.
  5. Cut the cantaloupe and honeydew in half.  Using a spoon scrape the seeds out.
  6. Slice and chop up the honeydew and cantaloupe (if you want it to look a bit more neat – use a melon ball and scoop out circles of each melon – it takes longer but looks great). Add both melon pieces to the large dish.
  7. Stir/mix the fruit and cucumber until well blended.


8. Add your choice of fruit dressing a few hours before serving for best flavor.

I do receive compensation for any purchases on the item below.

“>Melon Ball//




Cucumber Sandwiches

Honestly, I probably would just eat a cucumber sandwich the old fashioned way.  Who cares if there is crust or not on the bread.  This recipe is so tasty you could spread it on toast and grin after each bite.  Shoot; I’d just eat this straight out of the bowl or with pita chips! Seriously, it’s that tasty.  Don’t take my word for it; try it!



2 large seedless cucumber (skinned and sliced thinly)

8 oz of Whipped Cream Cheese

1/3 cup Mayo

1 tsp lemon juice

1 tbsp dill weed

1/4 tsp garlic powder

1/4 tsp salt

1/4 tsp pepper

2 tbsp butter (room temp)

10-15 cherry tomatoes (sliced)



1.Set out the butter so that it softens (do this a few hours before beginning the recipe).

2.Wash the cucumbers and cherry tomatoes.  Using a peeler, skin the cucumber and then slice the cucumber thinly. Dice the ends of the cucumber into tiny pieces to add to the filling later.


3.Slice the cherry tomatoes.  Set both vegetables to the side until later.

4.Blend the butter, cream cheese, and mayo together until smooth. While still blending, add in the lemon juice.


5.Sprinkle in the rest of the seasonings (garlic powder, dill, salt and pepper) and stir. Add in the diced cucumber from earlier and continue to stir.

6. Prepare your bread by cutting off the crust. Then lay them out on a clean surface and begin spreading the filling onto the bread using a knife or the back of a spoon.

7.Before placing the bread on top, add the thinly sliced cucumber and sliced tomatoes. Place the bread on top and use a toothpick to hold it together for transporting.


If you are storing them in the refrigerator for later and you don’t want the bread to dry out, use this helpful trick: Wet some paper towel and ring it out.  Lay it over the sandwiches and seal them in an airtight container and place them in the frig.  They will stay moist for the following day.




Hope you enjoyed!

They can also be made my favorite way…