Watermelon and salad might not seem like the most common food combination, but trust me when I say you haven’t lived until you’ve tried it. I had watermelon salad for the first time when I was still in high school, and I still haven’t forgotten it, in case you needed reassurance that it really is as good as I am making it out to be.
Watermelon salad is the perfect addition to any summer meal, and because it can be made so many different ways, there is arguably a version of it that suits everyone. It’s juicy, sweet, savoury, cool and refreshing, and if you’ve never tried it, here is your opportunity.
The following recipe comes from loveandlemons.com.
- 2 tablespoons extra-virgin olive oil
- 3 tablespoons lime juice
- ½ garlic clove, minced
- ¼ teaspoon sea salt
For the salad
- 5 cups cubed watermelon
- 1 heaping cup diced English cucumber
- ¼ cup thinly sliced red onions
- ⅓ cup crumbled feta cheese
- 1 avocado, cubed
- ⅓ cup torn mint or basil leaves
- ½ jalapeño or serrano pepper, thinly sliced, optional
- Sea salt
- Make the dressing: In a small bowl, whisk together the olive oil, lime juice, garlic and salt.
- Arrange the watermelon, cucumber, and red onions on a large plate or platter. Drizzle with half the dressing. Top with the feta, avocado, mint, and serrano pepper, if using, and drizzle with remaining dressing. Season to taste and serve,” the recipe states.
The web page for this recipe shares some great alternatives for making a different version of this salad, and further suggests what to serve this dish with. I highly recommend checking it out.
Watermelon salad can be served as an appetizer or as a main course, depending on the ingredients you incorporate, and it is guaranteed to impress your guests the next time you host a meal.