Melon Salad with Honey Mint Dressing

Super simple 3 ingredient melon salad. Perfect for Easter!
Course Fruit Dessert
Prep Time 20 minutes
Total Time 20 minutes
Servings 8 to 10 servings
Author This Season's Table


  • 1 ripe honeydew see notes above for how to pick out a ripe melon
  • 2 tbsp raw honey or agave nectar
  • 1/4 cup fresh mint leaves
  • melon ball scoop


  1. Cut honeydew in half. Scoop out seeds and discard.
  2. Ball melon out of both halves and place in a bowl. Save melon juice and any extra flesh from the shells and set aside in a small bowl. Reserve one of the shells, cut a small piece off the bottom to make flat like a bowl (make sure not to cut too far or it will make a hole and the dressing will leak out) and carve a design in the top if desired.
  3. In a small blender or food processor (I use a Ninja), blend 1 cup reserved melon shavings, melon juice, honey and mint. Process until smooth.
  4. Pour over balled melon, tossing to coat.
  5. Pour into decorated shell and place on a plate to serve.
  6. Garnish with fresh mint if desired. Enjoy!

Recipe Notes

Best if made the day before for flavors to blend. Add to shell just before serving.