Honeydew melon is a low-calorie, hydrating fruit rich in vitamins and minerals. It’s an excellent source of vitamin C and potassium, and also provides vitamin B6, folate, and fiber. Honeydew melons are about 90% water. Lemon cucumbers are low in calories and fat, and rich in vitamins C and K, potassium, and fiber. They also contain antioxidants like beta-carotene and lutein. Their high-water content contributes to hydration. Honeydew and lemon cucumbers are a refreshing addition to summertime meals, offering light, crisp flavor and natural hydrating benefits.

Ingredients

Salad

2 1/2 cups of honeydew cubed (J&E Farms)

1 1/2 cups of lemon cucumber cubed (J&E Farms)

20 cherry tomatoes (J&E Farms)

4 oz. mini mozzarella balls

4 oz. Italian dry salami sliced and cut

10 to 12 mint leaves

Dressing

1/4 cup olive oil

2 tbsp red wine vinegar

1/4 tsp dry mustard

1/4 tsp kosher salt

Fresh ground pepper

Directions

Salad

1. Cut honeydew in half. Using a spoon remove the seeds. Cut in sections and remove the rind. Cut in cubed bite sized pieces.

2. Cut lemon cucumber in half. Using a spoon scrape out the seeds. Cut in slices then cut again for desired size. No need to remove skin.

3. Cut cherry tomatoes in half. Slice salami then cut into small pieces.

4. In a medium sized bowl add honeydew, cucumber, tomatoes, salami and cheese balls. Toss until combined. Roll 3-4 mint leaves from pointed top to stem end and thinly slice. Sprinkle mint over salad.

5. Pour dressing over the salad. Toss to coat evenly. Serve immediately or chill in refrigerator for a couple of hours.

Dressing

1. Combine olive oil, vinegar, mustard, salt and pepper whisk until well combined.

Makes 8 cups.

Federal Way resident Vickie Chynoweth published a cookbook called “Well Fed: Easy-to-Follow Recipes.”