Watermelon turns savory in this cool summer salad. Served on a bed of arugula and alongside fresh cherry tomatoes, avocado, and cucumber, the light sweetness of the dish is balanced by acidic balsamic vinaigrette.
I love this salad for its endless versatility. Make it your own by adding slivered red onion, olives, a garnish of cilantro, even GRAPES! The only limit is your imagination. How did you spruce it up? Comment below and let me know your creative genius!
Yields: 2 servings
1-2 c. arugula
2 c. watermelon, chilled and cubed
1/2 cucumber, chilled and quartered
1 avocado, cubed
1 c. cherry or grape tomatoes (chopped tomato is fine as well)
1 handful slivered almonds
Optional: 1/4 c. sliced red onion
1 tablespoon balsamic vinaigrette
1 tablespoon sugar
A few dashes of salt
Optional: 1 tablespoon olive oil
Mix together dressing in a small spice bowl. In another bowl, combine all chopped ingredients together.
Garnish with almond flakes and carefully fold in your dressing, adding a little at a time as you desire. Serve immediately.
This bowl is best when the watermelon and cucumber are slightly chilled in the refrigerator first.
I don’t feel this dish keeps well for leftovers – all that water from your melons, browned avocadoes, no thank you! It’s best to store each piece separately and combine directly before your meal.