Skip to main content

Authentic Simplicity's Melon Salad {SRC Orphan Rescue}

I'm on Orphan-detail again today for the Secret Recipe Club and I am so excited about having been introduced to Anne of Authentic Simplicity. Anne writes: "I'm just a simple stay-at-home-mom trying to keep it all together without losing my sanity... or going over budget." You go, girl. That was the toughest job I ever had. Now my boys are in school, so I'm back to work. But not much has changed with the keeping my sanity and staying within budget parts of my life though.

I loved what I made from her blog. She had a series of posts called 'Simple Sides' during August of 2011. All of those recipes looked amazing. Once it starts to warm up a bit, I will give her corn salad and her mango salad a try. Those both seem fabulous heralds to the summertime. I picked her Refreshing Melon Salad to serve as dessert tonight.



1 C coconut milk
juice and zest of 1 blood orange
5 C melon (I used a honeydew and a half of a cantaloupe)
1/4 C shredded coconut

Whisk together the coconut milk, blood orange juice and zest until well blended. Pour over melon and stir gently to combine. Refrigerate until ready to serve, at least an hour, or up to 3 hours. Top with coconut just before serving, if desired.




Comments

  1. Camilla, this looks good. Summer has kicked in hard and strong and this would be a perfect way to end a meal! Now to get my hands on a melon!

    ReplyDelete
  2. Sometimes the simplest recipes are the best ones. This looks great!

    ReplyDelete
  3. Yum! So simple and a perfect salad/treat! Thanks for filling in!

    ReplyDelete
  4. Great save! This salad looks great!

    ReplyDelete
  5. This sounds like a great and refreshing dessert for summer instead of something heavier. Great choice!

    ReplyDelete

Post a Comment

Popular posts from this blog

Meyer Lemon Custard-Filled Matcha Turtles #BreadBakers

#BreadBakers is a group of bread loving bakers who get together once a month to bake bread with a common ingredient or theme. You can see all our of lovely bread by following our  Pinterest board  right here. Links are also updated after each event on the  Bread Bakers home page .  We take turns hosting each month and choosing the theme/ingredient. This month Stacy of Food Lust People Love  is hosting and she wrote: "Your bread can be large, as in one big animal, or small - animal-shaped rolls. Use your imagination! Points for flavor and shape!" If you are a food blogger and would like to join us, just send an email with your blog URL to Stacy at foodlustpeoplelove@gmail.com. Here's the animal-shaped bread basket from the #BreadBakers... Beef and Sweet Onion Dim Sum Pandas from Karen's Kitchen Stories Bird Bread Rolls from Ambrosia Easter Bunny Buns from Cook with Renu Ham and Cheese Elephant Rolls from Food Lust People Love Hedgehog Bread from Making Mir

Connecticut Lobster Rolls, Canned Lobster Bisque, and a 2019 Henry Fessy 'Maître Bonhome' Viré-Clessé #Winophiles

This month the French Winophiles group is looking at affordable wines from Burgundy.  Host Cindy of Grape Experiences wrote: "Burgundy, or Bourgogne, is known for its wines of Chardonnay and Pinot Noir... as well as Aligote, Gamay, Sauvignon, César, Pinot Beurot, Sacy, Melon in lesser quantities. Many of the well-known wines are quite expensive, but there are plenty of values to be found." Read her invitation here. And there won't be a Twitter chat for this event, so you will have to dive into the articles themselves to read about our pairings and findings. Here's the line-up... Wendy Klik from A Day in the Life on the Farm enjoys Domaine Chevillon Chezeaux Bourgogne Hautes Cotes de Nuits, 2018 Paired with a Maple Pecan Chicken . Camilla Mann from Culinary Adventures with Camilla shares her love of Connecticut Lobster Rolls, Canned Lobster Bisque, and a 2019 Henry Fessy 'Maître Bonhome' Viré-Clessé. Jeff Burrows of FoodWineClick! explains why we should Look t

Quick Pickled Red Onions and Radishes

If you've been reading my blog for even a short amount of time, you probably know how much I love to pickle things. I was just telling a friend you can pickle - with vinegar - or you can ferment - with salt - for similar delicious effect. The latter has digestive benefits and I love to do that, but when I need that pop of sour flavor quickly, I whip up quick pickles that are ready in as little as a day or two. I've Pickled Blueberries , Pickled Asparagus , Pickled Cranberries , Pickled Pumpkin , and even Pickled Chard Stems ! This I did last night for an upcoming recipe challenge that requires I include radishes. Ummmm...of course I'm pickling them! Ingredients  makes 1 quart jar radishes, trimmed and sliced organic red onions, peeled and thinly sliced (I used a mandolin slicer) 3/4 C vinegar (I used white distilled vinegar) 3/4 C water 3 T organic granulated sugar 1 T salt (I used some grey sea salt) 6 to 8 grinds of black pepper Proce