Honeydew Salad with Blueberries and Feta
A delicious summery honeydew salad recipe with feta, blueberries, cucumber and mint. It's easy to assemble and beautiful to serve.
Ingredients
Dressing
- 2 tablespoons honey or agave nectar
- 2 tablespoons extra virgin olive oil
- 2 tablespoons white wine vinegar
- Flaky sea salt or kosher salt
Salad
- 2 pounds honeydew melon 1 small melon, or ½ of an average-sized one
- 1 English seedless cucumber halved lengthwise and sliced into half-moons
- 1 cup blueberries
- ½ cup crumbled feta cheese
- Fresh mint leaves
- Extra virgin olive oil
Instructions
- Whisk the honey, olive oil, vinegar and a generous pinch of salt in a small bowl until blended.
- Cut the melon in half and scoop out the seeds. Slice into ½-inch wedges and remove the skin. Put the slices on a large serving platter or arrange on individual plates.
- Sprinkle the cucumber, blueberries and feta over the melon.
- Drizzle the dressing over the salad. Scatter some mint leaves over the salad and drizzle with olive oil. Sprinkle with flaky salt to taste.
Notes
- Double up the dressing for a larger salad.
- The salad will keep refrigerated up to 2 days. Add the mint just before serving or it will turn brown.
Nutrition
Calories: 197kcalCarbohydrates: 38gProtein: 5gFat: 5gSodium: 253mgFiber: 3gSugar: 33g
