Fresh Melon and Cucumber Salad

We eat a lot of salads, both as a side dish and as an entree. I especially love making salads in the summer since it means I don't have to use the stove or oven, and I can include whatever farm-fresh produce I happen to have on hand.

I love using fruit in savory salads (see this Watermelon Salad) - the juicy, sweet flavor enables you to skimp on the dressing, which can be the most caloric part of a salad.

This salad is meant to be a side dish. I used musk melon, which is like cantaloupe. If you've never had a locally grown summer melon, you have no idea what you're missing. You will never buy one in a grocery store again!

Makes 4 side dish servings

Ingredients:

• 1 small, fresh summer melon, peeled, seeded, and diced
• 1 small cucumber, halved and thinly sliced
• 1 small shallot, finely diced
• salt and pepper, to taste (be generous)
• 1 Tbsp. honey
• 1 Tbsp. lime juice
• 1 Tbsp. extra virgin olive oil

Divide the melon, cucumber, and shallot between 4 salad bowls. Season each generously with salt and pepper. In a small bowl, whisk together the honey, lime juice, and olive oil. Drizzle the dressing over each salad and toss to combine. Serve immediately.