Melon Salad
Melon salads are such a yummy seasonal treat! This year I wanted to try to spice up the traditional recipe so I added some cucumber, goats milk feta, and whisked up a simple dressing with avocado oil, basil, lime juice and zest. The end result is a super light, refreshing, sweet and savory melon salad I know you will LOVE! It actually reminds me of my Greek Salad mixed with a traditional melon salad.
I am a huge fan of making large salads like the one here and having it on hand throughout the week. The trouble is that usually it never lasts that long! I end up making them and then they are so delicious I eat the whole thing in one day! At least that is what happened with my Carrot, Kale & Raisin Salad salad! Oh well ;)
A large part of my 70/30 Plan, learning how to transition to sustainable health, is meal planning because let's face it: we make our worst food decisions when we are tired, hungry, and want something to eat immediately! That is why having good quality foods readily available is the key to sustainable health. These kinds of salads are excellent to have on hand because they work well for any meal of the day or just nice to have when you need a snack. You can throw in with mixed greens for an easy salad or along side chicken or even is great as-is!
Try changing the ingredients to fit with your liking! Like adding slivered almonds or various fruits and veggies like sliced strawberries and radishes. Such a great recipe for BBQ season or meal prep, hope you all enjoy!
INGREDIENTS
- 2C watermelon, cubed
- 1C cantaloupe, cubed
- 1 medium cucumber, chopped
- 1/2C blueberries
- 1-2 Fuji apple, chopped
- 1/2C Goats milk feta
- 2-3TBS hemp seeds
Dressing
- 3-4TBS avocado oil
- 1-2 limes, juice and zest
- 2-3TBS basil, chopped
- 1/2tsp Himalayan sea salt
- In a separate mixing bowl, combine all dressing ingredients and whisk well
- Meantime, add chopped veggies and to large bowl then coat with dressing, mix together.
- Transfer to serving dish and top with feta and hemp seeds.
