-
Prep time
20 minutes
-
makes
2 large salads
Author Notes
Summer & watermelon are basically synonymous. On a sticky New England summer day, a big slice of watermelon is as refreshing as the afternoon thunderstorms that cool off the humid air.
I love infusing watermelon into my meals just as much as I like eating it alone! This watermelon salad plays with yin and yang flavors: sweet of watermelon & candied pecans, sharp saltiness of cheddar cheese, the quick burn from spicy radishes, tossed in a simple, bright balsamic vinaigrette. —TastefullyGrace
Ingredients
-
5 ounces
greens of choice
-
2 cups
cubed seedless watermelon
-
1 cup
cubed extra sharp cheddar
-
2/3 cup
candied pecans
-
2/3 cup
sliced radishes
-
1/4 cup
extra virgin olive oil
-
2 tablespoons
balsamic vinegar
-
1
clove garlic, minced
-
Salt & pepper, to taste
-
Sliced Avocado (optional)
-
Basil (optional)
Directions
-
In a large bowl, add greens, cheddar chunks, candied pecans, radishes and watermelon chunks.
-
For the dressing: In a separate bowl, whisk together garlic, balsamic, olive oil, salt and pepper to taste.
-
To assemble: Pour dressing over salad, and toss. Serve with a few sprigs of basil and avocado slices (optional).
See what other Food52ers are saying.