Watermelon Fruit Salad with Honey Mint Vinaigrette
This is an excellent cool, refreshing summer side salad. The sweet melons, blackberries and mangoes contrast well with the sweet-tart minty dressing.
Please note, the total time includes prep and chill times.
Servings: 6 servings
Ingredients
For the Honey Mint Vinaigrette:
- 1/4 cup fresh lime juice
- 1/4 cup white wine vinegar
- 1/4 cup honey
- 1 teaspoon dijon mustard
- 1/2 teaspoon salt
- 2-3 tablespoons rough chopped mint leaves, or to taste
- 1/2 cup neutral flavored salad oil (I used grapeseed oil.)
For the Salad:
- 6 cups watermelon balls
- 4 cups honey dew melon balls
- 6 ounces weight fresh blackberries, washed and rinsed
- 1 large ripe mango, peeled, cut away from large seed and then into thin wedges
- whole mint leaves for garnish, optional
Instructions
For the Vinaigrette:
- To a blender add the lime juice, vinegar, honey, dijon mustard and salt. Blitz to combine. Add the mint and blitz until mint is well chopped. Scrape down sides of blender as necessary.
- With the blender running on medium speed, slowly drizzle the oil through the funnel in the lid. Pour into a covered and refrigerate for 1-2 hours, until thoroughly chilled and flavors have blended.
For the Salad:
- In a large bowl, gently toss together the melon balls. Add the mango slices and blackberries and very gently toss to combine. Garnish with mint leaves as desired. Cover and chill well. When ready to serve, pass the vinaigrette with the salad.
Notes
- Be sure to wash the outside of the melons very well prior to cutting.
- Nectarines are a good alternative for the mangoes. Blueberries can be used instead of blackberries.
- If desired, in place of the Honey-Mint Vinaigrette, the salad can be sprinkled with finely chopped mint, drizzled with lime juice and honey and sprinkled with salt.
- Original recipe by Terri @ that's some good cookin'