Story about the recipe: Like most of my recipes, I came up with it when my kitchen was pretty empty. It was a hot Texas summer evening and I had a watermelon and some micro-greens from my co-op. I also had a couple of avocados in the fridge. I grabbed my olive oil and peach balsamic that I get from my favorite farmers market vendor and my go-to Celtic sea salt, and voila! Quick, easy, mouth-watering summer salad.
Watermelon and Avocado Salad
Ingredients
- Ingredients
- ½ watermelon (preferably seedless)
- 2 avocados
- Micro-greens (or sprouts if you can't find them)
- Extra-virgin olive oil
- ½ cup Peach balsamic vinegar (can substitute regular balsamic)
- Course sea salt
Instructions
- Pour peach balsamic into a small saucepan and simmer until reduced by half. Set aside to cool. (Peach balsamic tastes incredible with watermelon, but regular balsamic is fine if you can't find it)
- Cut watermelon into cubes.
- Remove pit from avocados and cut into cubes.
- Place a handful of watermelon and avocado on plate and lightly mix together, making sure not to smoosh the avocado.
- Place a handful of micro-greens on top.
- Lightly drizzle with olive oil over salad.
- Lightly spoon balsamic glaze over salad.
- Sprinkle coarse sea salt over salad and enjoy immediately.
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