Spain shares two quick summer salads featuring melon‑mint and shrimp‑mango

Two Spanish food articles present light, seasonal salads perfect for hot weather. One recipe combines half a ripe melon, a large cucumber and fresh mint leaves, dressed with lemon juice, creating a hydrating, low‑calorie dish that highlights the high water content of the fruits and vegetables. The second recipe mixes shrimp seasoned with smoked paprika, garlic and chili, with diced mango, avocado, lime juice, red pepper and red onion, offering a sweet‑savory combination that can be served as a starter, light dinner or side.

Both salads are described as quick to prepare—approximately 15 minutes for the melon‑mint version and a similarly short time for the shrimp‑mango mix—emphasising their suitability for summer meals and easy digestion.