Cut the melon and cantaloupes in half. Scoop out the seeds and discard. Scoop out the flesh in large pieces, reserving the shells for serving the salad. Chill the melon and cantaloupe shells in the refrigerator. Dice the melon and cantaloupe flesh and place it in a bowl with the celery, tossing to mix. In a small bowl whisk together the lemon juice, olive oil, cayenne, salt, and pepper and toss with the melon and celery. Refrigerate. To serve fill the reserved shells with the melon mixture and serve on a bed of crushed ice.
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1 honeydew melon
2 cantaloupes
6 celery stalks, diced
3 tbsp lemon juice
3 tbsp olive oil
1/4 tsp cayenne pepper
salt, pepper
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15
mn
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Be sure to use celery hearts in this recipe, as they are very tender.
