Sweet and Savory Watermelon Salad

There is no other fruit, to me, that screams "It's summer!" as much as a watermelon. So, when we get them, I use them in sweets and savories. They are the perfect addition to summery salad with their refreshing coolness and pop of sweet. And I still had half of a watermelon after our Watermelon #KitchenMatrixCookingProject post earlier.

This isn't so much a recipe as an encouragement to use whatever fresh produce you have on hand to make a seasonal sweet and savory salad featuring watermelon. And I didn't even make a dressing. I just drizzle it with olive oil and freshly squeezed lemon juice.

Ingredients serves 4

4 C cubed organic watermelon
2 C cubed organic cucumber
2 ears organic corn
1/2 C thinly sliced red onion
olive oil
freshly squeezed lemon juice
freshly ground salt
freshly ground pepper
2 avocados, peeled and sliced
fresh herbs, optional

Procedure

Slice the kernels from the corn. I used them raw, but you can blanch them if you prefer.

Place the watermelon, cucumber, corn, and red onion in a medium mixing bowl. Toss to combine. Add in a glug or two of olive oil and drizzle with juice from 1 organic lemon. Season to taste with salt and pepper. Stir in herbs, if using.

To serve, portion out into individual serving bowls. Garnish with 1/2 an avocado, thickly sliced. Serve immediately.

Comments

Hot Chocolate Agasajo-Style {Spice It Up!}

photo by D For my Spice It Up! kiddos this week, I was looking for an exotic drink to serve while we learned about saffron. I found a recipe from food historian Maricel Presilla that mimicked traditional Spanish hot chocolate from the 17th century where it was served at lavish receptions called agasajos . When I teach, I don't always get to shoot photos. Thankfully, D grabbed my camera and snapped a few. Ingredients serves 14-16 1 gallon organic whole milk 3 T dried rosebuds - or 2 t rosewater 2 t saffron threads, lightly crushed 3 T ground cinnamon 3 whole tepin chiles, crushed 2 vanilla beans, split lengthwise 1 C organic granulated sugar 1 lb. bittersweet chocolate Procedure In a large soup pot that can hold a gallon plus, combine milk, dried rosebuds (or rosewater, if you are using that), saffron threads, ground cinnamon, chiles, vanilla beans, and sugar and warm over medium heat till it steams. Whisk to dissolve sugar, then lower heat an...

Frozen Art Gourmet Ice Cream

As we headed inland from the coast, I cringed as the temperature gauge in the car for outside temp climbed into the triple digits. Ugh. I'm a rather wimpy central coastal Californian who begins to wilt when it's 70 degrees outside. Thank goodness for air conditioning and a planned ice cream stop. When I parked the car outside Frozen Art Gourmet Ice Cream in Santa Rosa, everyone breathed a sigh of relief. We knew that we still had to get to the campsite...and set up our tents in the heat. But we were going to enjoy the cool, sweet treats from Frozen Art first! Michoacana ice creameries are the equivalent of Starbucks in Mexico; they're ubiquitous. Purists, however, claim that operating a true Michoacana ice cream shop require ties to Tocumbo. It's estimated that almost ninety percent of the Tocumban population is currently employed in the ice cream business from making ice cream itself to making equipment. But the real art of Tocumban ice creams: imaginat...

A Cheese Board Anchored on a Trio of Italian Cheeses + A Pinot Nero from Alto Adige #ItalianFWT on CulinaryCam.Com

I am in the process of migrating over to my new domain. Come on over to read " A Cheese Board Anchored on a Trio of Italian Cheeses + A Pinot Nero from Alto Adige " for December's #ItalianFWT.

Culinary Adventures with Camilla

Search This Blog