Summer Melon Salad

Serves 8

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

Ingredients:
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

Directions:
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.

Let me make you unstoppable.

Call 571-335-6878 to schedule and start your personalized journey to a healthier you.

Leave a Comment