Herby Rainbow Melon Salad

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Hey guys! Your new summer salad, here. This was adapted from a Bon Appetit recipe, and there was no "testing" or "perfecting" required! I decided to change up the dressing and garnishes a bit, and the result was this very herby, light, yet sweet-and-salty kinda flavour! So I stuck with it and found three different coloured melons at the farmer's market this week for the rainbow effect. I am absolutely loving the bunch of Italian parsley I found this week too, so it served as the perfect bed of this dish. Why utilize herbs as the greens in your dish? They have that intense flavour for a reason - they are packed with nutrients, chlorophyll, antioxidants! Parsley especially is very detoxifying, and a great source of folic acid, plant based iron and even calcium.

 

Tip on storing herbs:

Often times when you buy fresh herbs, they've been picked a few days ago and have been transported. To avoid wilt, choose the freshest looking herbs and store the ends in a bit of water in the fridge. This works well with garden herbs you've just picked as well.

 
 
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Herby Rainbow Melon Salad

Serves: 4 side dishes

Nut free option, plant based option

Ingredients

3 cups assorted melon, scooped using a melon baller (I used watermelon, yellow watermelon, and cantaloupe)
2 tbsp juice of melons, saved
1 tbsp apple cider vinegar
3 inch piece of cucumber, grated
1/2 cup almonds, toasted**
1/4 cup fresh mint leaves, chopped
2 tbsp fresh lime juice (about one lime)
2 tsp lime zest
1 tbsp hemp oil**
Sea salt
Pepper
1/4 cup raw pumpkin seeds
Handful fresh parsley leaves**
1 filet of smoked salmon**

 

Method

1. | Toast the almonds in a small pan over medium heat for five minutes, tossing often. Remove from heat.

2. | In a small bowl incorporate the mint, lime juice, lime zest, oil and almonds. 

3. | In a container with a lid, place the melon balls inside with the melon juice, vinegar and grated cucumber. Season with sea salt. Close the lid and shake to incorporate the flavours.

4. | Arrange the parsley leaves equally on a serving dish so that the melon salad sits on a bed of parsley.

4. | Place the melon mixture on the serving dish and spoon on the almond mixture overtop. Crack some pepper over everything, then add pumpkin seeds and smoked salmon.

 

Recipe Notes**

1. | Omit almonds and/or pumpkin seeds and replace with cheese for a nut free option

2. | Any light or nutty oil works well, such as flax, hemp, avocado, olive.

3. | Parsley leaves can be subbed for a handful of arugula or baby greens. Parsley offers such a unique flavour, and consuming parsley as a green and not a garnish is such a good idea to get some extra vitamins and minerals in your meal.

4. | Omit smoked salmon for a plant based option. The saltiness of a cured meat adds flavour to this recipe, but even adding cheese will achieve this flavour profile.

 
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