Four Melon Salad with Canola Mint Chutney Pesto

Four Melon Salad with Canola Mint Chutney Pesto
Chef -
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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.

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