Breakfast / Brunch,  Fruit,  Gluten-free,  Salads

Mint and Arugula Melon Salad

August 16, 2011

When I need to pamper myself, I think of spa-like, light meals, based on fresh fruits, nuts and salads.  A pretty presentation, nice ambiance, calming music and a glass of red wine for its heart-healthy antioxidants!

As I work for a major health care provider; I receive alot of information on staying healthy and keeping fit.  Much of our pain comes from inflammation.  Foods high in saturated fats, simple sugars and white flour actually trigger inflammation throughout our bodies.  Right now my body needs all the necessary vitamins, antioxidant rich foods, lean protein, whole grains and healthy fat to heal my hurt ankle and reduce the inflammation.

I’ve got a few weeks of healing ahead of me, so I’m planning on preparing lots of healthy dishes.  Not that I don’t always keep a healthy diet, just that I’ll be focusing more on these types than others.  The same goes for my physical fitness as bike riding will be replaced by swimming and yoga moves will be limited to floor positions than standing!

This melon salad is as pretty as it is tasty!  The light minty vinaigrette pairs beautifully with the melons.  A surprise bite of cucumber in the salad is an unexpected delight and the arugula adds just enough delicate peppery flavor.  As a side for breakfast, brunch or lunch it’s a bright and fresh compliment.  For a light meal, I added some walnuts to balance out the fruits natural sweetness.

 Mint and Arugula Melon Salad

1/2 small honeydew melon, cut in small cubes
1/2 small cantaloupe melon, cut in small cubes
1 large wedge of watermelon, cut in small cubes
1/2 cucumber, peeled, seeded and diced
1 cup fresh arugula
For the vinaigrette:
3 tablespoons light olive oil
1 tablespoon Champagne vinegar or white wine vinegar
1/2 teaspoon agave
1 tablespoon chopped fresh mint
Kosher salt and pepper to taste
Prepare the vinaigrette: Combine all ingredients.  Whisk to blend well.
In a large bowl, combine the honeydew, cantaloupe, watermelon and cucumber.   Pour in the vinaigrette and toss to coat.  Cover and chill for one hour.  Add the arugula to the chilled fruit bowl and gently toss.  Transfer to a serving bowl. Optional:  sprinkle on chopped walnuts.

I love being in the kitchen. Early mornings, soft music, a hot espresso. Easing into the preparation of delicious meals. Glancing through cookbooks, gathering inspiration and planning my day. I look forward to the cycles of the seasons, the pleasures of tasting and savoring and sharing this with those dear to me. Weekends are special to me as my week days are often rushed, but still I create the ambiance, light the candles, set the table and uncork the wine.

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