This refreshing watermelon salad has all sorts of flavors and textures in one — from sweet watermelon, to crunchy almonds, to decadent cheese and tangy vinaigrette. Enjoy this as a side dish accompanied by protein or as a light lunch on a breezy summer day.
6 cups of watermelon [appx 3 lbs]
1/2 cup of fresh Italian parsley or cilantro [leaves only]
¼ cup of raw almonds or sea salt almonds [chopped]
4 ounces of queso fresco [cut into square size pieces]
1 tablespoon of Dijon mustard
1 ½ tablespoons red wine vinegar or sherry vinegar
1 tablespoon fresh lemon juice
½ cup extra virgin olive oil
White pepper [optional & to liking]
Salt [to liking]
1 small bowl
1 large bowl
In a small bowl combine the mustard, vinegar and fresh lemon juice and whisk to mix. Slowly start by pouring in olive oil and whisking until all is emulsified. Add in white pepper and salt to liking. Be sure to taste as you go to adjust the flavors. Set aside for later use.
In a large bowl place in the cubed watermelon, Italian parsley or cilantro leaves, almonds and cheese. Mix until all is combined. Lastly, pour the vinaigrette over your salad and toss gently. Serve and enjoy!
Tip – You can prepare the vinaigrette two days ahead and store in an air tight container until ready to use.
Tip- To make this vegan you can substitute the Queso fresco for a cashew based cheese.
Content and images by: Diana Rodelo
For more food recipes please visit, www.dianarodelo.com
Follow Diana’s journey on // Instagram @diana_rodelo // Twitter @Diana Rodelo // Facebook Diana Rodelo