clock clock iconcutlery cutlery iconflag flag iconfolder folder iconinstagram instagram iconpinterest pinterest iconfacebook facebook iconprint print iconsquares squares iconheart heart iconheart solid heart solid icon
cucumber and melon salad

Cucumber and Melon Salad with Basil

  • Author: Kate Kasbee
  • Prep Time: 20 mins
  • Total Time: 20 mins
  • Yield: 4 servings 1x
  • Category: salad
  • Method: no cook
  • Cuisine: american
  • Diet: Vegetarian


This Cucumber and Melon Salad with Basil is a cool, refreshing, and hydrating side for all of your summer barbeques and picnics.


  • 2 large cucumbers (organic preferred)
  • 1 ripe, sweet cantaloupe
  • Small handful of fresh basil or Thai basil, for serving
  • Pinch of red pepper flakes (optional)

For the dressing

  • 2 tablespoons avocado oil 
  • 2 teaspoons lime juice
  • 1 teaspoon lime zest
  • 1 teaspoon agave
  • Pinch of salt


  1. Peel the cucumbers into a stripe pattern and slice in half lengthwise. Use a spoon to scoop out the seeds and then slice the cucumbers into ½-inch moon shapes. Add the cucumber to a large serving bowl.
  2. Cut the cantaloupe in half and scoop out the seeds. Use a melon baller to create cantaloupe spheres (I used the smaller side of my melon baller) and place them in the serving bowl. 
  3. To make the dressing, whisk all of the ingredients together in a small bowl. Taste and adjust flavors to your liking. It should be a nice balance of acidic and sweet.
  4. Drain any juice that has collected in the bottom of the serving bowl. Drizzle the cucumber and melon with the dressing. Toss to coat and refrigerate until ready to serve. 
  5. Just before serving, garnish with fresh basil and a sprinkle of red pepper flakes (optional).


  • Serving Size:
  • Calories: 138
  • Sugar: 14.6 g
  • Sodium: 170.6 mg
  • Fat: 7.4 g
  • Saturated Fat: 0.9 g
  • Trans Fat: 0 g
  • Carbohydrates: 18.3 g
  • Fiber: 2.1 g
  • Protein: 2.2 g
  • Cholesterol: 0 mg

Keywords: vegan summer salad, cucumber salad, melon salad, easy vegan salad