This salad is pretty much amazing...I mean, just look at, it's hard to resist, right? That's because it is! Growing up I disliked every kind of melon, including watermelon - shocking - I know...Well times have changed, you guys! I'm pretty much a melon queen now, and look forward to the Spring and Summer months where all kinds of varieties come into Season. This salad is refreshing, but also savory, and I think it's suitable enough for early Spring get-together's.
So, shall we get to it?
Appetizer, or side-salad
Serves 6-8 people
Vegan, gluten-free, oil-free, low-fat
Prep: 10 min
1 large, seedless watermelon, balled
1 pint, cherry tomatoes, quartered
1 small, red onion, thinly sliced
3 c. baby spinach or kale (as pictured)
1 lemon, juiced
6 leaves of fresh basil, roughly chopped
Kite Hill ricotta cheese, as a garnish
Balsamic glaze, as a dressing
Sea salt, to taste
Fresh cracked pepper, to taste
Slice your watermelon in half - using a melon-baller - remove the contents of the melon, refrigerate for 2 hours, if not already cold. Thinly slice the red onion and quarter-cut your cherry tomatoes. Using a platter or large plate, spread-out your baby spinach or kale, top with the cold watermelon, red onions, tomatoes, and bite-size pieces of the Kite Hill ricotta cheese (see picture for reference). Next, drizzle the lemon juice over the salad, garnish with basil, & season with sea salt and fresh cracked pepper. Last but not least, dress the salad up with balsamic glaze (not vinegar!), and serve right away.
This salad is not only beautiful to the eye, but it'll make a lasting impression on your guests! I hope you enjoy it.
Watermelon is a good source of water, pardon the pun, but it's truly one of Nature's finest diuretics. Watermelon has more nutrients per calorie than most fruits because of its high water content, which also makes it low in calories. Packed with many important antioxidants, in particular lycopence (which gives it, it's red pigment), watermelon is an excellent choice for virtually everyone.