Mint Salad
Three sweet melons tossed with fresh mint for a bright, no-cook summer bowl. Chill and serve in 10 minutes.
- Total time
- 10 min
- Servings
- 4
- Calories
- 95
- Protein
- 2g
lightrefreshingcasualamericanvegetarianvegangluten-freedairy-free
Ingredients
- 3 cups, cubed watermelon
- 2 cups, cubed cantaloupe
- 2 cups, cubed honeydew melon
- ¼ cup, torn fresh mint
Instructions
- 1
Cut watermelon in half, scoop flesh into 1-inch cubes, discarding seeds and rind.
- 2
Cut cantaloupe and honeydew in half, scoop seeds out, cube the flesh into 1-inch pieces.
- 3
Combine all melon cubes in a large bowl and toss gently.
- 4
Tear fresh mint leaves and fold into the melon.
- 5
Chill until ready to serve, or eat immediately.
Tools you’ll need
- cutting board
- chef's knife
- large mixing bowl
- spoon
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