Ever see a recipe and know that you need to make it as soon as possible, even before all the other recipes that you have already lined up? That's what happened when I saw this cantaloupe and blueberry salad over at Indian Simmer.
 |
| New melon baller... |
The preparation was so simple, but it looked so elegant; I had to make it that night to serve with dinner. I was so excited, I even bought a melon baller.
 |
| Don't hate on our soccer ball bowls! |
Cantaloupe and blueberry salad
Adapted from Indian Simmer
I made a few changes to the original recipe, which are reflected here. Mainly, I nixed the red pepper flakes and toasted almonds; feel free to add those if you'd like. Next time, I would probably add toasted walnuts or pecans for some crunch. I only used half of a cantaloupe for the salad, which was more than enough as a side dish split between the two of us. If you want to make it a main dish for lunch, etc., use an entire melon and double the ingredients.
Ingredients
- 1/2 medium size cantaloupe
- 1/2 cup blueberries
- 1/4-1/2 tsp salt*
- 1/2 - 1 tbsp lemon juice*
- 1 tbsp chopped sweet basil leaves (mint would also be good)
Directions:
Using a melon baller, scoop out bite sized pieces of cantaloupe, reserving the melon shell. Mix all the ingredients together in a bowl (I let it sit for an hour or so in the fridge to let the flavors meld). Serve the salad in the reserved melon bowl.
*Note: If you decrease the lemon like I did, be sure to decrease the salt like I didn't; it will balance the flavors a bit more.
