Sometimes cantaloupe just needs some dressing up. And there are times that I want to feel all fancy-pants. Well, as fancy-pants as it could be to have a melon salad for dinner as an appetizer.
That and it's time to use up all my herbs outside before the frost hits! Yes, Alaskan friends...the time is near. In two months time we WILL have snow. Winter is coming! Hey, don't shoot the messenger.
Make this melon salad instead. It's fresh, sweet, salty,and sour. It exemplifies a brilliant and wonderful combination of flavors. Think of it as a celebration of life for the Summer.
Basil & Mint Blueberry Melon Salad
Serves 2
Inspired by myself
- 2 cups cantaloupe (about 1/2 a melon), diced
- 1 Tbsp. fresh mint, minced
- 1 Tbsp. fresh basil, minced
- 1/4 cup fresh blueberries
- 1-2 Tbsp. balsamic vinegar, enough to just saturate the melon
- sprinkling of erythritol or sugar
Chop the melon, mint, and basil.
Combine everything in a medium bowl and mix well. Serve chilled.
Boom! You're done, and now you're fancy. Time for some tea, crumpets and Downton Abbey if you ask me...speaking of which, I'm watching the last episode of season three. Nooooo!
- 2 cups cantaloupe (about 1/2 a melon), diced
- 1 Tbsp. fresh mint, minced
- 1 Tbsp. fresh basil, minced
- 1/4 cup fresh blueberries
- 1-2 Tbsp. balsamic vinegar, enough to just saturate the melon
- sprinkling of erythritol or sugar
- Chop cantaloupe, mint and basil.
- Combine everything well in a medium bowl and serve chilled.
