MELON, APPLE AND CUCUMBER SALAD

LATELY I AM INTO FRESH SIMPLE SALADS, AND I MAKE THEM AS OFTEN I GET A CHANCE.

THIS SUMMER I SEEM TO INCLUDE A LOT OF MELON IN MY COOKING.

YOU CAN USE FOR THE FOLLOWING RECIPE ANY TYPE OF MELON YOU COME ACROSS TO.

I USED THIS TIME THE CASABA MELON (CUCUMIS MELO).

THE FLESH OF CASABAS IS USUALLY THICK, AND EITHER WHITE, YELLOW, OR ORANGE. ALTHOUGH GENERALLY SWEET- FLAVORED, ITS FLESH IS NOT AS SWEET AS A HONEY DEW.

YOU CAN SERVE THIS SALAD AS A LIGHT APPETIZER, OR IN BETWEEN COURSES.

FOR 4 PORTIONS YOU NEED: ONE APPLE (GRANNY SMITH PREFERABLY), 1/2 SMALL CASABA MELON, CANTALOUPE OR OR HONEY DEW, AS WELL 2 SMALL GARDEN CUCUMBERS.

CUT YOUR INGREDIENTS THE WAY YOU LIKE IT.

PREPARE A LEMON VINAIGRETTE (LEMON SQUEEZE, OLIVE OIL, SALT, PEPPER), THEN POUR IT

OVER THE SALAD .

SPRINKLE GENEROUSLY FRESH CHOPPED DILL ,THEN TOSS THEM TOGETHER.

I WOULD ACTUALLY PAIR THIS DISH WITH A GLASS OF PROSECCO SERVED ON ICE FLOATED WITH A DASH OF ST.GERMAIN (ELDERFLOWER LIQUEUR) AND FEW MINT SPRIGS.

ENJOY!