Top of the Apple

 

I’ve been on a real watermelon kick lately. I used to kind of hate it, especially the way it took up too much space in a fruit cup, but ever since my boyfriend’s mom put out a huge tupperware full of big, cold watermelon squares Memorial Day weekend I’ve been a little obsessed. I love coming home from a sweaty workout and sinking my teeth into sweet, juicy chunks. It’s just as thirst-quenching as water but with a total flavor bonus. And, since I have it around all the time now, I’ve been tossing cubes into my salads for lunch.

Everyone is well familiar with the watermelon-feta combo, but I’ve added cucumber (another hydrating fruit) and avocado. If you’ve never had avocado and feta together, it’s a real treat. Yes, they’re both creamy, but only the feta is sharp, providing the avocado with that dash of salt it needs. This one’s a summer keeper, I’ll be sad to see the watermelons go at the end of the season.

watermelon + avocado salad with feta

serves 2

ingredients

• 3-4 cups spinach
• 2 cups 1-inch watermelon cubes
• 1 cup peeled and halved cucumber slices (about half a cucumber)
• 1/2 firm-ripe avocado, sliced horizontally
• 1/2 cup thinly sliced red onion
• 2 tablespoons lime vinaigrette (recipe follows)
• 2 tablespoons crumbled feta cheese

procedure

1. Prepare vinaigrette: In a small bowl combine 4 tablespoons lime juice, 2 tablespoons olive oil, 1 teaspoon agave, 1/2 teaspoon salt; whisk until emulsified. Makes about 1/4 cup.
2. In a large bowl, combine spinach watermelon, cucumber, avocado, onion and 2 tablespoons of the vinaigrette; toss gently.
3. Divide equally onto two plates; sprinkle each with a tablespoon of the cheese. Season with coarse salt, cracked black pepper and small basil leaves if you’ve got them.