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.
My STEP-BY-STEP VIDEO below will help guide you through the recipe. Subscribe to my YouTube channel for recipe videos every week!
Makes: large salad for 2, or appetizer for 4
Prep time: 20 minutes
Cook time: 0 minutes
Total time: 20 minutes
The Ingredients
5 ounces greens of choice (I like spinach, arugula, Swiss chard, or a blend)
2 cups seedless watermelon, cut into medium cubes
1 cup extra sharp cheddar, cut into small cubes
2/3 cup candied pecans (or walnuts)
2/3 cup radishes, thinly sliced
¼ cup extra virgin olive oil
2 tablespoons balsamic vinegar
1 large garlic clove, minced
Salt & pepper
Basil (optional)
Avocado (optional)
The Steps
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).
The Steps with Video
My STEP-BY-STEP VIDEO below will help guide you through the recipe. Subscribe to my YouTube channel for recipe videos every week!
