Summer means watermelon! A wonderfully refreshing fruit that helps to keep us hydrated and a bit of sweetness, which is just perfect. Watermelon works very well in savory dishes and pairs nicely with vegetables and cheese. This recipe is a very simple one and I recommend it for those weekend BBQs, pool side days, or a quick meal.
Yields 4-5 servings
3 cups of Watermelon -seedless and diced
1 large Red bell pepper - diced
2 Haas Avocado - sliced
1 cup of Mozzarella - torn
Pea green, mixed medley, or spinach - 2 12 oz bags (preferably organic)
1/2 cup raw Pepitas (pumpkin seeds)
1/4 cup Fresh Basil Leaves- torn
1/2 cup Extra Virgin Olive Oil
1/3 cup Champagne Vinegar
Salt + Pepper
1. Dice the watermelon and red bell pepper, roughly the same size. Toss into a bowl.
2. In a separate bowl whisk together the olive oil, vinegar, and a few pinches of salt and pepper. Pour this over the watermelon and bell pepper. Mix gently.
3. To assemble the salad, place the greens in the bottom, gently pour the watermelon and pepper mixture over the greens. Top the salad with mozzarella, pepitas, and the sliced avocado. Season again with another pinch or 2 of salt to make sure the avocado is seasoned and a pinch of pepper.
4. Garnish with the fresh basil.
Serve and enjoy!