watermelon salad

It’s summer, and summer screams salads to me. Especially salads that take advantage of all the fresh produce available— both fruits and vegetables.

Something about the addition of fruit to a salad, makes it seem even more fresh. And this salad, is not simply about the addition of fruit, but fruit is the super star of the whole thing… while still maintaining the integrity of a savory salad.

Ingredients:

1/2 large watermelon, or one baby watermelon. Peeled and chopped.

2 persian cucumbers peeled and chopped into large squares

1 shallot, minced

25 small leaves of basil

16 1/8 tsp quenelles of ricotta cheese (rounded 1/8 tsp spoonfuls)

2 Tbsp white balsamic vinegar

1 Tbsp avocado oil

1 pinch of salt, plus maldon finishing salt for the top

Directions:

In a small bowl, combine vinegar, avocado oil and pinch of salt. Using a fork, whisk together.

In a large bowl, combine watermelon, cucumber, basil, and shallots. Toss with dressing.

Top with ricotta balls, and sprinkle a bit of finishing salt over the top.