So here I am, running around like a chicken with it’s head cut off.
I’ve just got back from a mini vacation visiting home, and my refrigerator is empty. I don’t feel like hauling my ass to the Whole Foods in Overland Park, and I really don’t feel like making some elaborate dish. No. I’m just hungry and I want food.
So, what’s a girl supposed to do in this situation?
Easy, make a fruit based meal.
Fruit is my saving grace for busy days and traveling. Even when I’m just visiting home, I still rely on fruit. Most people will whine, ‘but fruit won’t stay with you for that long’ – and I sort of agree, because given it’s quick digestion you’ll probably be hungry in a few hours. But guess what, that Egg McMuffin that you’re eating instead, won’t stay with you any longer! Ahhh, the excuses people use to indulge in standard american diet meals… They. Never. End.
Bonus: this recipe is fat and nut free – not a whole lot of those floating around, right?
Melon salad with blackberry, mint and basil dressing
for the base:
3 cups of watermelon
3 cups of cantaloupe
Using a melon baller, scoop out 3 cups of both watermelon and cantaloupe. For variation, I used the smaller end on the cantaloupe and the larger end on the watermelon.
for the dressing:
.5 C fresh blackberries
2 T fresh mint
2 T fresh basil
.25 C lemon juice
1 t molasses
2 packets of stevia
pinch of salt
In a high-speed blender (this is where a personal blender, such as a magic bullet, comes in hand), blend all ingredients. Pour dressing over melon salad and garnish with fresh herbs.
I had some extra dressing leftover, but not a big deal, as I’m sure I’ll find something to dress with it tomorrow!
I absolutely love this salad, because anyone can make it! You don’t need a vita-mix, a dehydrator or any other special equipment. In fact, you don’t even need a blender, as you can easily mash up the berries with a fork and whisk in the remaining ingredients… It really is that easy!




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