Super simple 3 ingredient melon salad. Perfect for Easter!
Servings8to 10 servings
AuthorThis Season's Table
1ripe honeydewsee notes above for how to pick out a ripe melon
2tbspraw honey or agave nectar
1/4cupfresh mint leaves
melon ball scoop
Cut honeydew in half. Scoop out seeds and discard.
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.
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.
Pour over balled melon, tossing to coat.
Pour into decorated shell and place on a plate to serve.
Garnish with fresh mint if desired. Enjoy!
Best if made the day before for flavors to blend. Add to shell just before serving.