| 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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Ingredients:
1 honeydew melon 2 cantaloupes 6 celery stalks, diced 3 tbsp lemon juice 3 tbsp olive oil 1/4 tsp. cayenne pepper salt, pepper Preparation Time: 15 Mins
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