Melon Filled with Pistachios
Melons and blueberries both contain plenty of vitamins, minerals, antioxidants, and fiber. The pistachios and yogurt also add healthy fats and protein, making this salad more filling.
You can vary the fruits in this recipe and the nuts. Instead of a canteloupe, you could use a watermelon, instead of blueberries, you could use strawberries, and instead of pistachios, you could use almonds or cashews.
Halve the melon crosswise and scrape out the seeds. With a melon baller scoop balls from the flesh, leaving a margin of approximately 1 inch. Cut out small balls from watermelon.
Mix the yogurt with the honey and lemon juice and mix with the melon balls.
Fill in the hollowed melon halves and serve garnished with the picked blueberries, pistachios, and a scattering of edible flowers.