THE “WHAT ELSE CAN I DO WITH THIS WATERMELON” SALAD
Short story long… I needed a side dish for an event a few weeks back and didn’t have time to run to the store. A lonely watermelon had been sitting in the corner of my kitchen counter for over a week, but I’d honestly been a bit too lazy to slice it for my kids.
As I tried to think of what I could make with only 30 minutes to spare, the watermelon looked back at me and said, “don’t you dare cut me open!”. No, actually it said, “Eat me! Eat me!”. Jokes. It actually didn’t talk - I just realized it would be a good addition to a salad. Rather than the more common mint and feta combo (both of which I didn’t have on hand), I decided to mix things up a bit - more like, I had to mix things up a bit. Hence, the birth of this salad.
YOU WILL NEED
1/4 sweet onion, thinly sliced
1/2 cup apple cider vinegar
1 small head baby romaine, torn
1/2 seedless watermelon, cut into matchsticks
1 persian cucumber, cut into matchsticks
Handful fresh cilantro, roughly chopped
Juice from 2 limes
Olive Oil
1/4 cup roasted pistachios, chopped
Flaky sea salt
Freshly ground black pepper
TO MAKE
In a small bowl, cover the sliced onions with vinegar to soak while preparing the rest of the salad.
In a shallow serving bowl, lay a bed of baby romaine leaves. Arrange the watermelon, cucumber, cilantro and vinegar soaked onions over the romaine. Squeeze the lime juice over the top and drizzle with olive oil. Sprinkle the pistachios, salt and pepper over the salad, and enjoy!
