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Four Melon Salad with Canola Mint Chutney Pesto  star_red.pngstar_red.pngstar_red.pngstar_red.pngstar_red.png

Four Melon Salad with Canola Mint Chutney PestoFour Melon Salad with Canola Mint Chutney Pesto


:Romil Zaveri

Recipe Cook Time

:15 Minutes

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

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  • 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


In a bowl, toss melons together and keep aside

In a blender mix mint leaves, ginger, honey, salt, pepper, lemon juice and half of pine nuts.

Puree it. Slowly add canola oil. Mix well.

Remove the pesto from the blender and drizzle over the melons.

Toast the remaining pine nuts and sprinkle on top.

Serve cold.

Romil Zaveri, winner of the Guilt Free contest: Week 2.

Key Ingredients: Watermelon, Mint Leaves, Honey, Ginger, Salt, Black Pepper, Lemon Juice, Pine Nuts
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