mint and melon salad
The Mint and Melon Salad recipe I have for you today is utterly delicious in its simplicity. It takes just 10 minutes, has only 4 ingredients and is naturally gluten-free and dairy-free!
I originally shared this recipe on August 8, 2014. I have updated the images and some of the text today.
Creating This Mint and Melon Salad Recipe
I’m sure you’ve heard of the acronym KISS—Keep it simple, stupid. Well, I had to keep reminding myself of this while I was working on this recipe. I had to almost literally slap my own hand as I reached for just one more ingredient to add to this melon salad.
But I’m telling you right now I’m so happy that I resisted. This minty melon salad is perfect. The honey and lemon juice create an amazingly light, sweet and tart dressing that pairs so well with the melon. Then the mint adds just the right amount of zing, freshness, color and texture. This fruit salad would be absolutely lovely served at your next brunch. It would also be a great ending to a fun cook-out on a warm summer night.
I did decide to use a mix of melons (watermelon, cantaloupe and honey dew) because I thought the different colors would make it even prettier. And I wasn’t wrong. After I tossed it and put it in the bowl it was a thing of glory. Simple, stunning and yummy. What more can you ask for?
This mint and melon salad was a great reminder for me that when you’re making food with fresh local ingredients at their peak of freshness you don’t need to over complicate things. Let them shine in their simplicity. Just sit back and KISS!
How to Make Melon Salad
Making a melon salad takes very little time, and all the steps are really easy. You’ll first need to cube the melon (you can use just one type of melon, or a variety). Leave the melon cubes fairly large, and don’t worry about them all being perfectly even in size. This is home cooking, after all!
Once you’ve cubed the melon, stir together equal parts honey and lemon juice in a bowl. Add in the melon and mint leaves and stir until the melon is evenly coated in the honey mixture. You can easily double this recipe for a larger crowd, and this fruit salad will keep well outside at a barbecue or potluck.
How to Store Melon Salad
You can make this salad a day ahead and store it in the fridge. If possible, I recommend draining off some of the melon juice before serving. For an extra punch of minty flavor, sprinkle fresh mint on top of this melon salad each time you dole out another serving. (The mint that’s left on the salad will wilt a bit in the fridge, but it’s perfectly fine to eat). If you want to prep it further in advance (up to 3 days), just cut the melons, and store them in three separate containers. The dressing can be made in a jar. When you are ready to serve toss them all together with freshly chopped mint.
More Easy Brunch Recipes:
Asparagus with Tarragon Vinaigrette
The 4-ingredient Mint and Melon Salad recipe I have for you today is utterly delicious in its simplicity. It takes just 10 minutes and is naturally gluten-free and dairy-free!
- 1 tablespoon honey
- 1 tablespoon lemon juice
- 6 cups melon cubes
- ¼ cup chopped fresh mint
- Stir honey and lemon juice together in a large bowl.
- Add melon and mint and stir to coat.
- Serving Size: 1 cup
- Calories: 108.12 kcal
- Sugar: 25.27 g
- Sodium: 43.22 mg
- Fat: 0.53 g
- Saturated Fat: 0.14 g
- Carbohydrates: 26.47 g
- Fiber: 2.54 g
- Protein: 2.32 g