Grilled Melon Salad

Grilled Melon Salad

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  • Each serving
  • 130 cal
  • 6g fat (2g sat)
  • 10mg chol
  • 220mg sodium
  • 16g carbs
  • 1g fiber
  • 12g sugar
  • 6g protein


  • Oil, for grill
  • 2 pounds honeydew or cantaloupe
  • Salt and pepper, to taste
  • 1/2 cup orange juice
  • 1/2 teaspoon ground cumin
  • 1/4 teaspoon ancho chile pepper, or to taste
  • 1/4 cup chopped fresh cilantro
  • 1/2 cup crumbled queso fresco or queso panela cheese
  • 1/4 cup thinly sliced red onions
  • 2 tablespoons pumpkin seeds


Preheat a grill to medium-high heat. Lightly oil grill grates.

Cut away the rind from melons; remove seeds if necessary. Cut fruit into 1-inch thick slices and season both sides lightly with salt and pepper. Grill melon until marks appear, about 2 minutes per side. Transfer to a plate and let cool. Once cool, cut into 1-inch cubes.

In a large bowl, whisk together orange juice, cumin, chile pepper and cilantro. Add grilled melons, cheese, red onions and pumpkin seeds; toss gently to coat. Serve immediately or chill in the refrigerator for several hours.

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