Cucumber and Melon Salad

Second salad in a week.  I'm really trying here.  I even got down Salad Freak and flipped through half of it before finding a version of this recipe.  I knew it was in there somewhere.  I'm making this recipe less fussy, aside from using the V-slicer on the produce.  Because, seriously, it's just sliced cucumber and cantaloupe with lime juice.  Any herbs or seasonings are just to make it more interesting, and can be altered to suit one's taste.

Once it was on the plate, I added "breakfast" as a label.  A scoop of yogurt and a pastry would turn this salad into brunch.  That's pretty much what I did with the other half of the melon.  You could even serve this salad as a diabetes-friendly dessert.

1 large cucumber or one package of Persians
1/2 of a cantaloupe 
*2 Tb lime juice
Handful of fresh or dried herbs such as mint, basil, or tarragon
Lemon or lime zest, optional
Sprinkle of sumac for a floral hint, or chili powder for bite
Salt to taste

1.  If using a regular cucumber, peel first and seed if desired.  Slice cucumber thinly.

2.  Cut melon in half and remove the seeds from one piece.  Reserve the other half for another use.  Cut off the end and remove the peel with a knife, leaving just the fruit.  Cut in quarters or smaller wedges, then slice each wedge thinly.  I used the thinnest setting of the V-slicer for the cucumber, then flipped over the plate to get slightly thicker melon slices.

3.  Plate the cucumber and melon slices however you like.  I tried different designs each night.  Drizzle with lime juice, then garnish with herbs, spices, and salt.  Add a bit of citrus zest if desired.  Serve chilled.

Serves 4-6, depending on produce size

Difficulty rating  π