watermelon + avocado + basil + little Vidalia onion dressing = perfection
This summer I have really gone in a new direction with our meals. A good amount of them have been raw. Eating raw food is so invigorating for me. 1: there’s no cooking; 2: you don’t loose any of the nutrients; 3: it just tastes so damn good.
Now, don’t get me wrong, I like stewed/fried squash just as much as the next Southern girl. But raw squash & peppers mixing in with my soba noodles is just pure magic. {recipe for another post!}
Today I made a delicious watermelon salad that you must try before the season is over & you’ve missed this opportunity.
Watermelon Salad with Vidalia-Onion Vinaigrette
{Tasting Table}
Ingredients:
Vidalia-Onion Vinaigrette
2 tablespoons finely chopped Vidalia onion
2 tablespoons Champagne vinegar
2 teaspoons honey
Pinch sea salt
⅔ cup canola oil
Salad
Four 2-inch-thick slices of ripe watermelon
Sea salt
Freshly ground black pepper
2 ripe avocados–halved, peeled & pits removed
4 ounces chèvre (French goat cheese)
8 basil leaves
Directions:
In a medium bowl, add the Vidalia onion, vinegar, honey &
salt and let sit for 20 minutes. Slowly whisk in the canola oil until
the mixture is emulsified.
Place a watermelon slice on each plate & season with salt and
pepper. Thinly slice each avocado half, maintaining each half’s natural
shape. Season each half with sea salt & cracked pepper. Place one of
each seasoned half on top of each watermelon slice.
Crumble an ounce of chèvre over each plate. Tear the basil leaves
into pieces & distribute over the four plates. Drizzle the
Vidalia-onion vinaigrette over each plate & serve.
Have a wonderful, healthy Tuesday!
XOXO
