Melon Salad with Goat Cheese and Lime Mint Dressing

Ingredients

2 1/2 C. cantaloupe balls or 1" cubes
2 c. watermelon balls or 1" cubes
1/4 c. thinly sliced red onions*
4 large mint leaves thinly sliced, for garnish
2 c. baby spring mix or other baby greens (or two handfuls)
1/4 c. roasted cashews hazelnuts, almonds or any other nut or seed*
2-4 oz. soft goat cheese crumbled for garnish
Dressing:
zest from one lime
1 1/2 Tbsp. fresh lime juice
2 mint leaves thinly sliced
1 1/2 Tbsp. olive oil
1 Tbsp. honey
1/8 tsp. salt
black pepper to taste

Instructions

For the dressing: Mix the lime juice, mint leaves, zest, olive oil and honey. Whisk until blended then add salt and pepper to taste. Refrigerate until ready to serve the salad
Using a melon baller or small ice cream scoop, scoop the cantaloupe and the watermelon into small balls. Set aside or refrigerate until needed.
In a large serve bowl (I like to use a flatter type bowl so show the fruit better) add the baby greens, the cantaloupe and watermelon. Top with thinly sliced red onions. Add salad dressing (It may ot take all of it to moisten the salad) and toss. Sprinkle with the mint leaves, coat cheese and the nuts/seeds.

Recipe Notes

*I'm used roasted cashews for one breakfast and the other no nuts.

If my red onions or on the strong side I usually take a cup of water and 1/4 c. sugar and soak the onion rings for about 15 minutes. Drain ad then add to salad.

When making the thinly sliced mint leaves use the chiffonade technique where you stack the leaves up and roll and then cut ito small thin slices.