Best Strawberry Melon Summer Salad Recipes

MELON STRAWBERRY SALAD WITH LIME MINT DRESSING

Steps:

• To make the dressing, whisk together 1/4 cup lime juice, 1 tsp agave, 1/8 to 1/4 tsp salt. Then add in 3 tbsp chopped mint and 1 1/2 tbsp chopped basil and stir gently. Set aside while prepping the rest of the ingredients so the mint and basil have a chance to flavor the dressing.
• For the salad, use a melon baller to carve balls out of watermelon, honeydew, and cantaloupe melon. You should keep scooping until you have 3 cups of watermelon balls, 2 cups of cantaloupe balls, and 2 cups of honeydew balls. Don't discard scraps - either eat them on their own, or add them to a smoothie or juice!
• Slice the strawberries lengthwise into thin round circles. Add the strawberries and balled fruit to a mixing bowl and pour the dressing over the top. Gently stir to coat fruit, and then transfer to a serving bowl or platter. Store in the refrigerator until ready to eat. Enjoy!

STRAWBERRY CANTALOUPE SALAD

Steps:

• Combine the strawberries and cantaloupe into a medium mixing bowl.
• Mix the lime zest, lime juice, sugar, and mint in a small bowl till thoroughly combined.
• Top the fruit with the lime mixture and stir to combine.
• Serve immediately or allow to chill in the refrigerator for one hour before serving, to allow the flavor to develop.

STRAWBERRY MELON SALAD

Steps:

• Using a sharp knife, cut a round off the bottom and top of the melon so that the melon is stable on the cutting board.
• Once the melon is stable, use your knife to cut the skin off, following along the curve of the melon.
• When the melon's skin has been completely removed, cut the melon in half.
• Use a spoon to scoop the seeds out of the center of the melon.
• Once the seeds have been disposed of, use your knife to cut the melon into strips, then dice it into ½" cubes.
• Transfer the melon to a bowl.
• Add the halved strawberries and mint to the melon bowl.
• Juice the lemon on top of the fruit, being careful to ensure no seeds end up in the salad.
• Sprinkle the feta cheese into the salad.
• Toss using tongs.
• Drizzle the balsamic glaze on top of the salad, and serve immediately.

STRAWBERRY, CUCUMBER AND MELON SALAD

Steps:

• Combine the onion, strawberries, cucumber, cantaloupe and dill in a large bowl. Season with salt and pepper and toss to combine. Let stand until the cucumber is juicy, about 10 minutes.
• Add the spinach and vinaigrette to the bowl, season with salt and pepper, and toss to coat.
• Whisk 1/4 cup white wine vinegar, 1 tablespoon dijon mustard, 1/2 teaspoon kosher salt and a few grinds of pepper in a bowl. Slowly drizzle in 2/3 cup olive oil, whisking constantly, until thick and smooth. Add more salt and pepper to taste. (Makes about 1 cup.)

STRAWBERRY SUMMER SALAD

Steps:

• Make a dressing by whisking together the mayonnaise, sugar, and vinegar in a small bowl. Stir in the poppy seeds; set aside.
• Toss together the lettuce, spinach, and onion in a large bowl. Drizzle the dressing over the salad and toss to coat. Add the strawberries and lightly toss again. Serve immediately.