Honeydew, Cucumber, and Frisée Salad with Lemon Vinaigrette
This cooling, hydrating salad is a celebration of simple summer ingredients.
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Cooking tools:
- Microplane
- Chef's knife
- Cutting board
- Colander
- Mixing bowl
- Serving bowl
- Measuring spoon
- Measuring cup
Ingredients
- 1 small heads frisée, rinsed and drained
- 1 small honeydew melon, seeded and cubed
- 1 pound Persian cucumbers, sliced
- ¼ small red onions, thinly sliced
- ¼ cups finely chopped fresh dill
- 3 tablespoons extra virgin olive oil
- 2 tablespoons lemon juice
- 1 teaspoon finely grated lemon zest
- ¼ teaspoons sea salt
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