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A hint of acidity, thyme and pepper bring out the natural sweetness of melon and Chiquita bananas in this refreshing fruit salad.
Ingredients:
- 1/2
Cantaloupe or other fresh melon in season
- 1/2
Honeydew or other fresh melon in season
- 1 Tbsp.
Extra light tasting olive oil
- 1 Tbsp.
White balsamic vinegar
- 1 tsp.
Lemon zest
- 1 tsp.
Fresh thyme leaves, finely minced
- 1/8 tsp.
Fresh cracked pepper
- 1 pinch
Salt, to taste, optional
- 3 whole
Chiquita Bananas, sliced
Instructions for:
healthy Seasonal Melon and Chiquita Banana Salad Recipe
Using a small melon ball tool, scoop balls from the melons and place in a large salad bowl. (Or cut melons in small cubes.) Whisk together the oil, vinegar, lemon zest and pepper. Pour over the melon and stir well to coat the pieces. Add salt to taste if desired and chill for at least 10 minutes for the flavors to combine. Gently stir in the banana slices and serve immediately.
Serving Suggestions: For an Italian flair substitute basil for the thyme, and add 1/2 cup diced prosciutto if desired.
Beverage Pairings: Try with a small glass of dry Muscat.
Nutrition Information Per Serving:
Nutrition Information Per Serving: Calories 180; Total Fat 4 g (Sat 0.5 g, Trans 0 g, Poly 0 g, Mono 2.5 g); Cholesterol 0 mg; Sodium 35 mg; Potassium 600 mg; Total Carbohydrates 38 g; Dietary Fiber 4 g; Total Sugars 27 g; Protein 2 g. Percent Daily Value: Vitamin A 50%; Vitamin B6 20%; Vitamin C 90%; Vitamin D 0%; Calcium 2%; Iron 4%.