Four Melon Salad with Canola Mint Chutney Pesto Recipe

 
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Four Melon Salad with Canola Mint Chutney Pesto
  • Chef: Romil Zaveri
  • Cook Time:
  • Total Cook Time:
  • Difficulty Level: Easy

Here's the weekly winning recipe of the Guilt Free Contest. A chunky salad with refreshing melons drizzled with a sweet and minty dressing.

Ingredients of Four Melon Salad with Canola Mint Chutney Pesto

  • 1/2 cup water melon, diced
  • 1/2 cup sarda (yellow honeydew melon), diced
  • 1/2 cup musk melon (green kharbooza), diced
  • 1/2 cup cantaloupe melon (orange kharbooza), diced
  • For the Pesto:
  • 1 cup mint leaves
  • 1 Tbsp honey
  • 1 Tbsp ginger chopped
  • 1 gm salt
  • 2 gm black pepper powder
  • 3 Tbsp canola oil
  • 2 Tbsp lemon juice
  • 3 Tbsp pine nuts

How to Make Four Melon Salad with Canola Mint Chutney Pesto

  • 1.In a bowl, toss melons together and keep aside
  • 2.In a blender mix mint leaves, ginger, honey, salt, pepper, lemon juice and half of pine nuts.
  • 3.Puree it. Slowly add canola oil. Mix well.
  • 4.Remove the pesto from the blender and drizzle over the melons.
  • 5.Toast the remaining pine nuts and sprinkle on top.
  • 6.Serve cold.
  • 7.Romil Zaveri, winner of the Guilt Free contest: Week 2.

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