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Fresh Cucumber, Cantaloupe and Avocado Salad With Lemon Balm

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“Serve this simple refreshing and delicious lemony cucumber and cantaloupe salad as a delightful first course, -or- as a healthy breakfast/brunch entree. Great summertime fare! I've used fresh lemon cucumbers in this recipe (as I had so many of them growing in my summer garden!), however any good fresh cucumbers will do just fine, but you may want to peel them. The toasted pine nuts, feta chunks or Parmesan shavings are an optional protein addition and an attractive garnish to the salad, as well.”

Ingredients Nutrition

  • 3 lemon cucumbers, thinly sliced and cut into bite size pieces
  • 12 fresh cantaloupe, cut into bite size chunks
  • 1 firm avocado, thinly sliced
  • 1 handful fresh lemon balm, chopped
  • 2 tablespoons lemon juice
  • 1 tablespoon extra-virgin olive oil
  • 1 tablespoon honey, to taste
  • 1 pinch of good salt
  • twist black pepper
  • 14 cup toasted pine nuts (or feta chunks, or parmesan cheese shavings) (optional)


  1. Toss all together in a medium bowl, mix well.
  2. Garnish with toasted pine nuts, feta chunks, or Parmesan cheese shavings, as desired.
  3. Serve immediately, or cover and refrigerate until serving time. Best served the same day.

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