Wow y’all, I just got through my last weekend in Minneapolis. I didn’t realize until this point how much I’ve come to love this city – it’s fresh and young while also holding onto that Midwest charm that fills its residents with kindness and pride. There are so many people living their best life and sharing what they have to offer with the community here and it has been so wonderful to be a part of that. There are of course things that I will miss here – getting my weekend coffee and alone-time at Spyhouse, wandering over to the farmer’s market on Saturday mornings, summer walks by the lakes, evenings at the many local breweries, the memories of my first winter snow, and the many people who have come into my life in this city. Before I get overly emotional about leaving this city, let’s focus on the things ahead! Like the fact that I’m moving to California this week! LIKE WHAT. Who ever thought that was going to happen?? I’m excited to explore the west coast and finally visit all those places that I’ve saved to my “places to visit” tab on Instagram – seriously, there are a lot on that list in Cali.
While I was a bit apprehensive about moving to Sacramento, (what are the right hashtags for the city? #visitsacramento? #sactown?) after visiting two weeks ago I was super stoked to discover that one of the city’s claims to fame is being the farm-to-fork capital of America. I’m all about the local foods movement and am so excited to be in a city that really really lives out that idea. One of the best things I ever came to realize was that eating in-season foods is always a good idea. Not only is it better for your grocery budget, you’re also getting produce at its peak and getting to experience its true flavor. And that’s how this salad came to be.
I love melons. Like a lot.
I eagerly await all April and May for watermelons to show up at the grocery stores and once those striped green fruits show up I officially declare it summer. I go through one of those giant Texas watermelons every two weeks in the summer and those are the best months of the year. While I am obsessed with watermelon, I wanted to use it in a different way other than eating big cube chunks out of a giant bowl. I picked up a plump cantaloupe and honey dew melon in addition to a perfect watermelon, got a little scooper and went to town putting together these little melon balls to top a bed of greens. I think a melon-baller may be my new favorite kitchen tool. TBH this salad is one of those non-recipe recipes, and it is almost too easy. It’s so delicious, perfect for warm summer days, and also gets rid of that sweet tooth I always seem to have. The dressing is also just as easy so get to work! Getcho self a melon baller and some greens and fill up!
summer melon salad
time :: 10 minutes prep
1 small cantaloupe
1 small honeydew melon
1/2 a large watermelon
1 box of arugula
4 oz of crumbled goat cheese
a few loose mint leaves
2 tablespoons of finely chopped mint leaves
2 tablespoons of honey
1 tablespoon of olive oil
juice of 1 and 1/2 limes
salt and pepper to taste
- using a melon baller, ball the cantaloupe, honeydew melon, and watermelon – set aside. (use the leftover fruit from the melons in juice or a melon granita!)
- in a large bowl or on a large platter, set the arugula leaves. add the melon balls, goat cheese, and mint leaves.
- in a mixing bowl, add the chopped mint leaves, honey, olive oil, lime juice, salt and pepper. mix to combine and pour over the salad leaves and melon. toss lightly.
- serve up!