Summer Melon Salad
A large leafy salad is a great nutritious option to fill half your plate up with colourful veggies! This salad uses big juicy chunks of watermelon, bright leafy greens, tangy onion, crunchy cucumbers and creamy avocado and tops it with a lemony vinaigrette. This nutrient packed side dish will help balance any meal and have people coming back for more!
Picture from: https://www.myfoodandfamily.com/brands/kraft-dressing/recipes/20001/recipes
Yield: 5 servings
Ingredients for Salad:
1 head of lettuce, washed and dried
1/6th of a watermelon
1/2 an english cucumber
1/4 of a red onion, thinly sliced
1 avocado, cubed
Ingredients for Dressing:
1/2 cup of oil*
1 lemon, juiced
2 garlic cloves minced or pressed
1/4 cup mint leaves, finely chopped
1 tsp salt*
1/4 tsp black pepper*
1 tsp Honey, or sugar*
1 tsp mustard (optional)*
*Ingredient not provided by summerlunch+
Equipment:
Cutting board & Knife
Strainer
Salad spinner or clean tea towel
Spoon
Large mixing bowl
Measuring cups/ Spoons
Small jar or bowl
Directions:
With adult supervision, cut off the base of the lettuce head and wash and dry the leafs. Chop the lettuce into bite sized ribbons. Add lettuce to a large bowl.
Slice an both english cucumber and red onion into thin half moon slices and add them to the bowl.
Carefully slide an avocado in half, and remove the pit. Scoop out the fruit from its skin and slice it into small cubes, sprinkle cubes into the bowl.
Have your helper slice a watermelon in half, set one half aside. Cut the remaining half into thirds. Set aside 2/3 of the fruit. This recipe will use the final third which we will slice into bite sized cubes. Place cubes into salad.
In a small jar measure out all liquid ingredients for the dressing.
Wash and finely chop mint leaves and add them into the dressing. Seal jar and shake well.
When ready to serve, pour desired amount of dressing over the salad and toss until the salad is coated in dressing.
Serve as part of a balanced meal!
