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.
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