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Watermelon Avocado Spinach salad with Feta - yum!
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MyJourney1960
Posts: 1,133 Member
I just had this for lunch - yum. For those who like weird food combos:bigsmile: - sweet, salty, chewy, crunchy. what was nice is that because of the fresh spinach, it took a long time to chew, which means i ate slower, which is good. I am bringing the original recipe which is from http://topoftheapple.com/2012/07/14/watermelon-avocado-salad-with-feta/ . I used a little bit different dressing - olive oil and lemon juice. I already posted it in the recipe data base if you want to log it for your meals
watermelon + avocado salad with feta
serves 2
ingredients
3-4 cups spinach
2 cups 1-inch watermelon cubes
1 cup peeled and halved cucumber slices (about half a cucumber)
1/2 firm-ripe avocado, sliced horizontally
1/2 cup thinly sliced red onion
2 tablespoons lime vinaigrette (recipe follows)
2 tablespoons crumbled feta cheese
procedure
Prepare vinaigrette: In a small bowl combine 4 tablespoons lime juice, 2 tablespoons olive oil, 1 teaspoon agave, 1/2 teaspoon salt; whisk until emulsified. Makes about 1/4 cup.
In a large bowl, combine spinach watermelon, cucumber, avocado, onion and 2 tablespoons of the vinaigrette; toss gently.
Divide equally onto two plates; sprinkle each with a tablespoon of the cheese. Season with coarse salt, cracked black pepper and small basil leaves if you’ve got them.
watermelon + avocado salad with feta
serves 2
ingredients
3-4 cups spinach
2 cups 1-inch watermelon cubes
1 cup peeled and halved cucumber slices (about half a cucumber)
1/2 firm-ripe avocado, sliced horizontally
1/2 cup thinly sliced red onion
2 tablespoons lime vinaigrette (recipe follows)
2 tablespoons crumbled feta cheese
procedure
Prepare vinaigrette: In a small bowl combine 4 tablespoons lime juice, 2 tablespoons olive oil, 1 teaspoon agave, 1/2 teaspoon salt; whisk until emulsified. Makes about 1/4 cup.
In a large bowl, combine spinach watermelon, cucumber, avocado, onion and 2 tablespoons of the vinaigrette; toss gently.
Divide equally onto two plates; sprinkle each with a tablespoon of the cheese. Season with coarse salt, cracked black pepper and small basil leaves if you’ve got them.
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