Blackberry Honeydew Salad with Basil (Print Version)

# Ingredients:

→ Salad

01 - 1 medium honeydew melon, cubed

02 - 1 cup blackberries

03 - 4 large basil leaves, chiffonade cut

→ Poppy Seed Dressing

04 - 2 tablespoon olive oil, extra virgin

05 - 2 tablespoon lemon juice, freshly squeezed

06 - 2 teaspoon liquid honey, or maple syrup for vegan diet

07 - ½ teaspoon poppy seeds, optional

08 - sea salt to taste

# Instructions:

01 - Slice honeydew melon in half and remove seeds. Cut into strips, then slice into bite-sized pieces, being carefully not to cut all the way through the rind. Remove rind by running a knife between the edge of the rind and the base of the cuts you just made.

02 - Arrange the honeydew pieces on a platter with blackberries. Garnish with basil leaves cut into thin strips (chiffonade).

03 - Whisk dressing ingredients together in a small bowl until well combined.

04 - Drizzle the dressing on salad just before serving for optimal freshness.

# Notes:

01 - You can make this honeydew melon salad a day before you plan to serve it. Wait until serving time to add the sprinkle of salt and the dressing.

02 - This recipe is naturally gluten-free and can be made vegan by using maple syrup instead of honey.

03 - To chiffonade basil, stack the leaves, roll them tightly, then slice into thin ribbons.

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