Go Back
–+ servings
Blackberry Honeydew Salad with Basil

Refreshing Blackberry Honeydew Salad with Basil Bliss

A vibrant and rejuvenating Blackberry Honeydew Salad with Basil, perfect for hot summer days, offering hydration and flavor.
Print Recipe Pin Recipe
Prep Time 15 minutes
Total Time 15 minutes
Servings: 4 servings
Course: Salads
Cuisine: Vegan
Calories: 120
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Salad
  • 1 medium Honeydew Melon Choose a perfectly ripe melon for optimal sweetness and juiciness.
  • 2 cups Blackberries These tart and vibrant berries add a pop of color.
  • 1 cup Basil Leaves Fresh basil gives the salad a refreshing aroma; feel free to substitute with mint.
For the Dressing
  • 3 tablespoons Extra Virgin Olive Oil This rich oil serves as the base of the dressing.
  • 1 tablespoon Lemon Juice Fresh lemon juice provides brightness and acidity.
  • 1 tablespoon Liquid Honey or Maple Syrup Use maple syrup for a vegan option.
  • 1 tablespoon Poppy Seeds Optional, for added crunch and visual appeal.
  • 1 pinch Sea Salt Adjust to taste.

Equipment

  • Mixing Bowl
  • sharp knife
  • spoon
  • Whisk
  • Paper Towel

Method
 

Step-by-Step Instructions
  1. Start by cutting the honeydew melon in half, scoop out the seeds, slice into strips, and chop into bite-sized pieces.
  2. Use a sharp knife to carefully remove the rind from the honeydew pieces.
  3. Gently rinse the blackberries under cool running water and add them to the bowl with honeydew.
  4. Chiffonade a handful of fresh basil leaves and sprinkle them over the salad.
  5. In a separate bowl, whisk together olive oil, lemon juice, and honey or maple syrup.
  6. If using, stir in poppy seeds and a pinch of sea salt into the dressing.
  7. Drizzle the dressing over the salad, gently toss to coat, and serve immediately.

Nutrition

Serving: 1servingCalories: 120kcalCarbohydrates: 30gProtein: 2gFat: 5gSaturated Fat: 1gPolyunsaturated Fat: 1gMonounsaturated Fat: 3gSodium: 5mgPotassium: 200mgFiber: 4gSugar: 20gVitamin A: 5IUVitamin C: 40mgCalcium: 2mgIron: 2mg

Notes

Store leftovers in an airtight container in the fridge for up to 3 days. Avoid adding dressing until serving to keep the salad fresh.

Tried this recipe?

Let us know how it was!