After a stay in a hotel, where water is not necessarily in great supply, you get a little dehydrated. What’s better for dehydration than a bunch of watery watermelon??

This is a great dish to bring to a potluck or big outdoor party. We plan to eat this as a snack or side at lunch, all week long. The lime juice will help the fruit not rot right away.

Here is Marc in the process of melon balling it all.


Print Recipe
Melon Salad with Basil
Course Side Dish
Cuisine Fruit
Prep Time 10 minutes
Servings
servings
Ingredients
Course Side Dish
Cuisine Fruit
Prep Time 10 minutes
Servings
servings
Ingredients
Instructions
  1. Cut all the melons into bite size pieces, drop it all in a large bowl with the blueberries.
  2. To make the dressing: In a small bowl, mix together lime zest, lime juice, basil, and chia seeds.
  3. Pour the dressing over the salad, mix, getting all the melon pieces covered in the dressing.
Recipe Notes

I have a melon baller, which is great for things like this. This can be eaten right away, but it's better if you let it sit in the fridge for a few hours, let those flavors really blend together.

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