Summer Melon Salad

Serves 8

This flavorful medley of watermelon and cantaloupe is perfect for breakfast, as a snack, or for dessert.

1/4 cup dark honey
1/2 cup fresh lemon juice
1 teaspoon grated lemon zest
2 lb seedless watermelon, rind removed, diced (about 5 cups)
1 6-inch firm, ripe cantaloupe (about 3lb), rind removed, seeded, and diced (about 5 cups)
2 tablespoons silvered almonds, lightly toasted
2 tablespoons fresh mint, cut into thin strips

In a small saucepan, combine the honey, lemon juice, and zest. Bring to a boil over medium heat, stirring occasionally. Reduce the heat to low and simmer until the mixture is reduced by half, about 5 minutes. Remove from the heat and let cool to room temperature.

In a large bowl, combine the watermelon and cantaloupe. Divide the melon mixture among individual serving bowls. Drizzle the cooled syrup over each serving and garnish with the almonds and mint.

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