Melon & Mint Salad

(recipe slightly adapted from Heart of the Artichoke by David Tanis)

Serves 6-8

Cut the melons in half, remove seeds and make melon balls with a melon baller. If you don’t have a melon baller (sad face!), you can cut the melon into bite sized-chunks. Put melon balls in a serving dish and refrigerate until cold. Just before serving, squeeze fresh lime juice over the melon & toss. Cut the mint leaves into slivers and scatter over the melons, tossing lightly.