Herbed melon and banana salad

Name: Herbed melon and banana salad
Ingredients: 500 g cold melon flesh; 2 medium bananas; 2 teaspoons honey; 2 teaspoons lemon juice; 5 g mint leaves; 5 g basil leaves

Vegan - Herbed melon and banana salad by Roxelana O. - Recipia

Herbed melon and banana salad is made with chilled fruit and served without cooking. The melon stays juicy, the banana softer, and the honey and lemon collect a little juice at the bottom of the bowl, with the mint and basil leaves left whole for flavor. I serve it in small bowls and eat it before the banana gets too soft. Preparation: 15 minutes. Cooking: 0 minutes. Total time: 15 minutes. Servings: 4. Approximately 110 kcal and 2 g protein per serving.

Ingredients

500 g cold melon flesh
2 medium bananas
2 teaspoons honey
2 teaspoons lemon juice
5 g mint leaves
5 g basil leaves

Preparation

1. Remove the rind and seeds from the melon, then cut the flesh into pieces. Peel the bananas and cut them into slices or pieces; allow about 10 minutes. 2. Toss the fruit with 2 teaspoons lemon juice and 2 teaspoons honey. Scatter the mint and basil leaves over the top and serve the salad cold; allow about 5 minutes.

Notes

For a version without animal products, replace the honey with 2 teaspoons maple syrup. The salad keeps covered in the fridge for up to 3 days, but the banana softens and darkens. I serve it with plain yogurt as a snack. Choose a melon with unbroken rind and a sweet smell at the stem end; if the flesh is very juicy, drain the juice before adding the banana. Firm, yellow bananas hold their shape better than very ripe ones.