I have made it my personal quest to make lunch exciting, and that starts with eliminating sad salads from my life. Don’t get me wrong, I love salad. But when I’m just eating lettuce, I do feel a certain sense of deprivation. My melon salad bowls provide an exciting substitute for sad salads. They’re bright, flavor-packed, and far more Instagram-worthy.
To be honest, though, the real reason I eat these is I feel cool eating out of a melon rind. Also, why would I dirty a bowl when mother earth has created the perfect natural bowl for me? It all just makes sense.
Whether you’re a cantaloupe connoisseur, a watermelon worshiper, or honeydew hobbyist, my melon salad bowls will give your lunch new life.
Watermelon Blueberry Feta Salad
- Prep Time:15 mins
- Cook Time:0
- Total Time:15 mins
- Servings:2
- Easy
- 1/2 watermelon
- 3/4 cup crumbled feta
- 1 1/2 cups blueberries
- 4 sprigs mint
- 1 tablespoons olive oil
- 1 tablespoons balsamic vinegar
Ingredients
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Step 1
Cut your watermelon in half. Slice around the circumference of one half, and then slice in a criss-cross pattern throughout the flesh of the watermelon.
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Step 2
Scoop out the watermelon flesh and put it into a bowl.
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Step 3
Add the blueberries, feta, and chopped mint to the bowl. Stir.
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Step 4
Whisk together the olive oil and balsamic vinegar. Pour onto the salad and stir.
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Step 5
Serve in the empty watermelon bowl half!
Honeydew Cucumber Mint Salad
- Prep Time:15 mins
- Cook Time:0
- Total Time:15 mins
- Servings:1
- Easy
- 1/2 honeydew
- 1 tablespoon olive oil
- 1 tablespoon lime juice
- 1 tablespoon honey
- 1 Persian cucumber
- 4 sprigs mint
Ingredients
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Step 1
Cut honeydew in half and scoop the honeydew flesh out of one half using a melon baller or an ice cream scooper.
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Step 2
Combine honeydew, sliced cucumber, and chopped mint.
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Step 3
Whisk together the olive oil, lime juice, and honey. Pour over the salad, and stir.
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Step 4
Serve in the hollowed out honeydew half.
Cantaloupe Blackberry Basil Salad
- Prep Time:15 mins
- Cook Time:0
- Total Time:15 mins
- Servings:1
- Easy
- 1/2 cantaloupe
- 1/4 cup basil leaves
- 1 cup blackberries
- 1/2 cup fresh ciliegene mozzarella
- 1 tablespoon olive oil
- 1 tablespoon white wine vinegar
Ingredients
-
Step 1
Cut cantaloupe in half. Scoop out the flesh with a melon baller or an ice cream scooper.
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Step 2
Combine cantaloupe, blackberries, basil, and mozzarella in a bowl.
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Step 3
Whisk together olive oil and white wine vinegar. Pour over the salad and stir.
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Step 4
Serve in the hollowed out cantaloupe half!