Can you believe it’s already July? This summer seems to be flying by faster than usual. Most likely because I’m looking forward to my wedding, which is now less than 2 months away! Luckily, we don’t really have much left to do in terms of planning or preparing. Our goal is to be able to relax plenty before and after the wedding, which means we’ve been working really hard to get all of our work finished.
We’ve tested countless recipes in the last few days/weeks, including many desserts, but this melon salad is my favorite. There’s nothing more refreshing than perfectly ripe, in-season melon. And that fresh flavor gets elevated further when paired with juicy strawberries, slightly sour kiwi, and fragrant herbs picked straight from the garden.
It’s super easy to throw this together in a matter of minutes. If you don’t care about the aesthetics, you can just slice the watermelon and honeydew into similarly-sized chunks. If you decide to use a melon baller, you will likely have some scraps left over. You can simply eat them separately or blend them into a smoothie or juice. I always sneak a few slices to my dog, who’s obsessed with watermelon, and all other food for that matter!
This would make a great addition to your 4th of July menu, or any summer party. It’s slightly more sophisticated than a plain ol’ fruit salad, so it won’t get picked over like a store-bought, pre-sliced tray. As with most summer dishes, this is made best with very ripe, seasonal produce – even better if locally grown.Print
A refreshing, sophisticated take on a fruit salad.
- 1/2 of a medium-sized watermelon
- 1 small-medium honeydew melon
- 1 1/2 cups sliced strawberries
- 3 small kiwi
- Lime Mint Dressing (recipe below)
- Fresh mint and basil chiffonade for garnish
Lime Mint Dressing:
- 1/4 cup lime juice
- 1 tsp agave
- 1/4 tsp sea salt
- Pinch cayenne
- 4 tbsp mint chiffonade
- 2 tbsp basil chiffonade
- Whisk all ingredients except mint and basil until well combined. Stir in mint and basil and let sit for a few minutes.
- To prepare salad, use a melon baller to carve out 1/2 of a watermelon and a honeydew melon. Don’t discard scraps – either eat them on their own, or add them to a smoothie or juice!
- Slice strawberries and kiwi. Add all ingredients to a mixing bowl, and drizzle about half of the dressing over top. Gently stir to coat fruit, and then transfer to a serving platter. Drizzle with more dressing, then garnish with fresh mint and basil (optional). Store in refrigerator until ready to serve/eat. Enjoy!