Minted Honeydew Blueberry Walnut Salad
This was a salad of coincidence.
I had honeydew and blueberries in my fridge and they seemed to want to hang out together in a fruit salad. My little mint plant is finally taking off, so I have a bit of fresh mint and the day lilies are blooming like crazy. (Yes, day lilies are edible! Crunchy, lightly sweet and most delicious. Just be careful if you are going to eat a few of the flowers that yours haven’t been doused with lawn chemicals.)
Add walnuts, a touch of honey, and a bit of goat cheese (if you are so inclined) and you have a beautiful summer salad just perfect for eating on the patio on a hot summer day.
This was enough just for me, so if you have several mouths to feed, be sure to multiply because everyone is going to want some of your pretty fruit salad.
- Several fresh mint leaves
- 1 1/2 to 2 cups fresh chunks of honeydew
- About 1/2 cup of blueberries
- About 2 Tablespoons walnuts, toasted and roughly chopped
- 1 teaspoon honey
- Goat cheese crumbles and edible flowers (optional)
- Chop up most of the mint leaves, saving a few for garnish, and set about half of the chopped leaves in a small bowl. Add a teaspoon or two of the juice from the honeydew (or white wine) and the honey. Stir to mix well.
- Now toss the honeydew with the rest of the mint, then set on your salad plate (or bowl). Sprinkle with blueberries, toasted walnuts, and (if you're using them), the goat cheese crumbles. Add edible flower petals and/or flowers if desired. Drizzle with the dressing and serve.
RECIPE SOURCE: http://www.sumptuousspoonfuls.com/
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