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Sunshine Melon & Cado Salad

There is something particularly cheerful about cutting into a watermelon and discovering that beautiful golden-yellow flesh. I used yellow watermelon from the farm stand across the road for this salad and a melon baller for both the watermelon and avocado. The little golden and green spheres make a simple summer salad look special and tastes even better when grown close to home.

Happy Cooking!

-Alice

Prep Time: 15 minutes
Cook Time: None
Yield: 4 servings

Ingredients

  • 4 cups yellow watermelon, cut into balls with a melon baller

  • 1 large ripe avocado, cut into balls with a melon baller

  • Recommended varieties: Reed is especially good because its firm, creamy flesh holds its shape beautifully. Hass or GEM also work well.

  • 1/2 cup feta cheese, crumbled

  • 1/4 cup fresh mint and basil leaves, roughly chopped, I like a mixture of both

  • 2 tablespoons fresh lime juice

  • 2 tablespoons extra-virgin olive oil

  • Pinch of salt

Ball
Use a melon baller to scoop the yellow watermelon into balls. Cut the avocado in half, remove the pit, and use the melon baller to carefully scoop out avocado balls.


Whisk

In a small bowl, whisk together the lime juice, olive oil, salt, and herbs.


Combine
Mix the watermelon balls, dressing and feta in a serving bowl. Fold in the avocado balls. Gentle is the key or you'll end up with guacamole and watermelon! Serve immediately.


Vegan Substitution

Replace the feta with a sprinkle of toasted pistachios or jicama to add a nice salty crunch in its place.


Ranch Pairing

This is a wonderful side for grilled chicken, fish, or shrimp and makes an especially refreshing addition to a summer lunch. Add a loaf of crusty bread and it can easily become the centerpiece of a light meal.


Ranch Tip

Don't throw away the avocado scraps left behind by the melon baller  they're perfect for avocado toast the following day.

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