Wednesday, July 22, 2015

Greek Watermelon Salad

One of my favorite couples and closest friends invited us and another couple over for a casual Mediterranean themed dinner party last week. And while the hosts covered the main course, delicious chicken kabobs with homemade tzatziki sauce, we were in charge of the salad. Keeping with theme and what was in season for the summer, I chose to bring this fresh watermelon salad, tossed with some blueberries for added texture as well as classic Greek flavors like mint and feta. This is surprisingly light and refreshing, leaving plenty of room for the main course, and of course, dessert. Plus, this is scientifically proven to cool you down on a hot day. I did the research.

Greek Watermelon Salad

  • 6 cups chopped seedless watermelon
  • 1 cup fresh blueberries
  • 1 avocado, seeded and chopped
  • 1 medium cucumber, peeled, halved lengthwise, then thinly sliced
  • 1/2 cup crumbled feta cheese
  • handful of fresh mint, chopped
  • 2 tbsp. good quality extra virgin olive oil
  • 1 lime, juiced
  • pinch of sea salt

In a large serving bowl, toss together the watermelon, blueberries, avocado, cucumber, feta, and mint. Drizzle with olive oil and lime juice, then sprinkle the sea salt on top. Toss once more and place into the fridge until ready to serve. Best served the same day.


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