Melon Salad with Lemon Verbena Blackberry Sauce & Pistachios

Name: Melon Salad with Lemon Verbena Blackberry Sauce & Pistachios
Prep time: 45 min
Cook time: 45 min
Total time: 45 min
Yield: 4
Cuisine: Global
Ingredients: 237 milliliters blackberries; 2 Tbsps granulated sugar; 6 lemon verbena leaves; 1 Tbsp fresh lemon juice; 1 kilograms galia melon, or similar; 59 milliliters shelled unsalted pistachios, toasted and roughly chopped

Melon Salad with Lemon Verbena Blackberry Sauce & Pistachios might be just the side dish you are searching for. Watching your figure? This gluten free and vegan recipe has 224 calories, 7g of protein, and 5g of fat per serving. This recipe covers 20% of your daily requirements of vitamins and minerals. This recipe serves 4. From preparation to the plate, this recipe takes approximately 45 minutes. If you have blackberries, granulated sugar, lemon juice, and a few other ingredients on hand, you can make it.

Instructions

Set ¼ cup of the blackberries aside as garnish.

Ingredients you will need

Blackberries

Add the rest to a blender with the sugar and lemon juice. Process until smooth. Adjust the consistency slightly with water if necessary. Press the pulp through a fine meshed strainer into a small saucepan. Discard solids. Again adjust consistency if necessary.

Ingredients you will need

Lemon Juice

Sugar

Water

Equipment you will use

Sauce Pan

Sieve

Blender

Add the lemon verbena to the blackberry sauce, and gently heat without boiling about 4 minutes.

Ingredients you will need

Blackberries

Lemon

Sauce

Let the sauce cool completely, then remove the lemon verbena leaves. Divide the sauce between 4 serving bowls.Halve the melon crosswise and remove seeds. Scoop the flesh using a melon baller into uniform balls. Arrange the melon on top of the sauce in each bowl, top with reserved blackberries and pistachios.

Ingredients you will need

Blackberries

Pistachio Nuts