Sweet & Tangy Melon Salad with Schisandra Berry Dressing
A Healthy Salad Blending the Sweetness of Seasonal Melon with the Tang of Schisandra Berry
Schisandra berries, named for their five distinct flavors (sweet, sour, bitter, salty, and pungent), offer a complex and delightful taste profile. They are particularly rich in lignans and beta-carotene. Lignans are unique natural antioxidants found in schisandra, boasting superior antioxidant effects compared to vitamins A, C, and E. Beta-carotene, a powerful antioxidant, filters free radicals, thus contributing to anti-aging benefits. Today, we’ll create a special salad that captures both delicious flavor and health using fresh melon and wholesome schisandra berry syrup. Enjoy the harmony of sweetness and tanginess that fills your palate!
Salad Ingredients- 2 leaves fresh lettuce
- 1 leaf crisp cabbage
- 1 mini cucumber
- 1 leaf vibrant red cabbage
- 1/4 onion
- A small amount of shredded carrot
- 2 Tbsp canned corn
- 1/6 melon
Schisandra Berry Dressing- 6 Tbsp high-quality olive oil
- 4 Tbsp tangy lemon vinegar
- 3 Tbsp finely minced onion
- 2 Tbsp rich schisandra berry syrup
- 1/2 tsp fine salt
- 6 Tbsp high-quality olive oil
- 4 Tbsp tangy lemon vinegar
- 3 Tbsp finely minced onion
- 2 Tbsp rich schisandra berry syrup
- 1/2 tsp fine salt
Cooking Instructions
Step 1
First, wash and prepare all your vegetables. Tear the lettuce into bite-sized pieces by hand. Finely julienne the cabbage, red cabbage, carrot, and onion. Slice the mini cucumber thinly into rounds to maintain its crisp texture. Soak these prepared vegetables in cold water for about 10 minutes, then rinse them thoroughly two to three times and drain them completely. This will ensure they are extra crisp and fresh.
Step 2
Next, let’s prepare the melon. Halve the melon and carefully scoop out the seeds with a spoon. When peeling the rind, it’s best to leave a slightly thicker layer (about 0.5 cm) to preserve the sweetest parts of the melon. This technique helps to better capture the melon’s deep, natural sweetness.
Step 3
Now, slice the peeled melon into 0.5 cm thick pieces for easy eating. While you might consider 1 cm thickness, 0.5 cm is the most suitable for incorporating into a salad with other ingredients. They are perfect for a single bite and will blend wonderfully with the salad’s texture and the melon’s sweetness, making the salad even more delicious.
Step 4
Now it’s time to make the delicious schisandra berry dressing! In a bowl, combine 6 tablespoons of high-quality olive oil, 4 tablespoons of tangy lemon vinegar, 3 tablespoons of freshly minced onion, and 2 tablespoons of sweet and sour schisandra berry syrup. Finally, add 1/2 teaspoon of fine salt. Whisk vigorously with a whisk or fork until all ingredients are well emulsified, creating a smooth and flavorful dressing.
Step 5
Arrange the mixed salad greens attractively in the center of your serving plate. Then, artfully place the sweet melon slices you prepared around the edge of the greens. This creates a beautiful presentation, reminiscent of a blooming flower.
Step 6
Your Melon Salad with Schisandra Berry Dressing is complete! Enjoy the delightful combination of the melon’s sweetness, the crispness of the vegetables, and the tangy-sweet dressing.
