It was not until a few weeks back when I started getting invites from people for the end of summer barbecue parties that I realized that summer is almost ready to kiss a bye bye. Very soon there will be snow all around and I’ll be sitting on my living room couch sipping coffee, looking outside the window and thinking how fast summer went by.
Since then I’m trying to spend as much time in the pool as I can, have pulled out all my shorts and trying to make as much summery, cool and vibrant food as I can. Ice creams and salads are on top of the list these days. So yesterday was not very different. I made a salad again! A fruit salad. Crunchy cantaloupe salad.
Originally I was planning on making just a cantaloupe salad but these days the little one is liking blueberries. So you know how it goes.. Whatever she likes to eat goes into whatever she would eat. Hence the family is eating a lot of blueberries lately!
This is a nice and refreshing salad that you would love on a hot summer brunch or you could have it for lunch like we did yesterday. Just use some simple, everyday ingredients you can find in your fridge and out comes a beautiful vibrant meal.
1 medium size cantaloupe
1 cup blueberries
1/4 cup almond flakes
1/2 tsp salt
1 tbsp lemon juice
1 tsp red pepper flakes (for a little kick!)
1 tbsp chopped sweet basil leaves ( I wanted to make use of my beautiful basil plant so I used basil, you can use mint too. It will also give it a cool refreshing taste)
Using a melon baller, scoop out bite sized pieces of cantaloupe. Refrigerate until ready to serve.
Toast almonds in a skillet over medium low heat for about 3-4 mins. Almond gives the salad a nice crunch that I liked. You can also use toasted walnut or pecans if you want.
Before serving mix all the ingredients together. Give it a nice toss and the serve!