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Hi! I’m Melissa

When I was young I had wings, but they were taken from me. When I turned 50, I took them back. I’m now a Chef, Photographer, Entrepreneur, and an Artist. This is my diary about mastering midlife & encouraging women to live a fulfilling life at any age. Click here for my About Page.

Savory Melon Berry Salad

Savory Melon Berry Salad

Here’s the funny thing about me: I hate fruit. Yep, I’m a wellness warrior these days, but you have to hold me down and shove fruit into mouth unless you can somehow make it taste like Malbec or Sangiovese. Now those are fruits I enjoy.

Melon Berry Salad with Vinaigrette recipe from the food and lifestyle blog , SoufflesandSawdust.com

This melon salad kind of won me over because if you can somehow hide the fact that I’m eating fruit by covering it with a savory vinaigrette spiked with shallots and spicy red pepper flakes, I’m in, baby. It is sweet, savory, spicy and tart all in one glorious burst on your tongue. At first glance you might think, hmm, this is probably not going to be good. But then you end up stabbing your fork into it over and over with melon juice running down your chin and strawberry seeds stuck in your teeth.

Eat well and respect your body! Your life depends on it.

Tah Ya’ll!

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SAVORY MELON BERRY SALAD

SERVES 6

INGREDIENTS

1 Tablespoons extra virgin olive oil
2 Tablespoons freshly squeezed lemon juice
1/2 teaspoon lemon zest
1 small shallot, sliced thin
1/2 teaspoon crushed red pepper flakes
Salt and ground black pepper to taste
1/2 honeydew melon halved, peeled, seeds removed, cut into slices or chunks
1/2 cantaloupe halved, peeled, seeds removed, cut into slices or chunks or balls
1 cup fresh strawberries, quartered
1 scallion (green onion), sliced green part only, for garnish

INSTRUCTIONS

  1. In a bowl, combine the oil, lemon juice, zest, shallot and red pepper flakes; season with pinch of salt and pinch of pepper.

  2. Arrange fruit on a platter. Drizzle dressing over the fruit, garnish with scallions. Serve immediately or cover and keep refrigerated until ready to serve.


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