"Air" thai melon salad

Contributed by Preston Maring, MD

"Air" thai melon salad
I've played air guitar a few times growing up with Motown in Detroit.  Another doctor friend at work said she used to do air Janis Joplin behind closed doors (she's a lot younger than me).  Now it's air recipes. I am currently in Kaiser Permanente's Colorado region visiting the bustling farmers' market they support.  It is peak season and the bean, tomato, basil, and champagne vinaigrette salad samples from the cover of the Eating Well cookbook were a hit.   Two graduates of a local culinary school made the salad and taught me things.  They told me about what sounds like a spectacular summer treat --- a Thai melon salad.  From here it's on to the Northwest KP region so I won't be in my kitchen until late this week.  Thus the air recipe.  Any amounts listed are just a guess until I can actually make this for real.  But it sounded so good, I figured there may be some of you who will just do it and figure it out.  We will wait to do the nutritional analysis until the recipe is "official" Let me know what amounts of ingredients you used and I'll try it in a week.  Thanks.


  • All amounts approximate and a guess from a hotel room.
  • 1 cantaloupe, cut into small bite size pieces
  • 1 clove garlic, minced
  • 2 Tbsp finely minced onion
  • 3 Tbsp chopped fresh mint
  • 3 Tbsp chopped fresh cilantro
  • 1/2" jalapeno, finely minced
  • A squeeze or two of  fresh lime juice


Cut the cantaloupe (or any kind of melon) in half.  Scoop out the seeds.  Here's a bonus tip learned from the chefs.  Put the seeds in a bowl.  Add just enough water to cover.  Add a little sugar.  Cover and refrigerate for a few hours.  Strain out the seeds and serve the cantaloupe juice in little shooter glasses.  Cut the cantaloupe into eighths.  Use a fillet knife to cut out the melon from each piece then slice into the bite size pieces.  Toss gently with the other ingredients.

Nutrition Information (per serving)