in Dessert Recipes

Melon and blueberry salad with lemon thyme dressing

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Ingredients for 2 servings:

  • ½ small Charentais melon
  • ½ small Galia melon
  • 125 g blueberries
  • ½ lime(s), juice and zest
  • 3 tbsp orange juice
  • ½ tbsp agave syrup, more if needed
  • 4 sprigs lemon thyme

Instructions

Working time approx. 15 minutes; Rest time approx. 1 hour; Cooking/baking time approx. 2 minutes; Total time approx. 1 hour 17 minutes

Bring the orange and lime juices, lime zest, agave syrup, and two lemon thyme sprigs to a boil in a small saucepan. Set aside to cool. Peel, deseed, and dice the melons. Rinse and drain the blueberries. Remove the thyme sprigs from the dressing, pour the dressing over the fruit, and let it sit, covered, in the refrigerator for about an hour. Sprinkle with fresh thyme leaves and serve.

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Written by John Myers

Professional Chef with 29 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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