Makes 1 large salad
Adapted from: Cooking Light Magazine
This is no ordinary fruit salad. Calling this a fruit salad would be completely unfair, actually. The combination of the sweetness of fruit, the savoriness of the oil/mustard dressing, the sharpness of the red onion, and the cool freshness of the mint leaves hits everything you could ask for in one bite. Plus, it’s so colorful and presentable, like, this is probably the perfect party food.
I don’t even really like fruit that much, but if all my fruit was served like this, I wouldn’t even miss ice cream. Okay, that is an exaggeration. Nothing will replace ice cream for me. But this salad is honestly so fresh and flavorful but also really good for you, which ice cream is sadly lacking. I may seem a little over excited about a salad, but trust me, you should really go make this right now. Like, right now. Go.
~2 tablespoons extra-virgin avocado oil
~1 1/2 tablespoons wildflower honey
~1/2 teaspoon grated orange rind
~1 tablespoon fresh orange juice
~1 tablespoon fresh lime juice
~1 teaspoon whole-grain mustard
~1/4 teaspoon kosher salt
~12 ounces cubed watermelon
~12 ounces cubed honeydew
~1 small English cucumber, cut lengthwise into thin ribbons (about 1 cup)
~1/2 cup thinly sliced red onion
~3 tablespoons torn mint leaves
Place first 7 ingredients in a large bowl; stir with a whisk. Add melons, cucumber, and onion; toss to coat. Let stand at room temperature 15 minutes. Sprinkle with mint.