I love watermelon. Alexis does too. In fact when I was pregnant with Alexis I craved these things: Watermelon, cucumbers, chicken salad, beans and baked Cheetos. Alexis currently eats all of the things on that list except for chicken salad, and in all honesty I don’t think that it is that she doesn’t like chicken salad, she just has never shown any interest in trying it, but let’s get back to watermelon.
Watermelon is one of those things that nine times out of ten you will find in our fridge. Now don’t get me wrong, I love watermelon too, but there also is only so many times you can eat something without getting bored with what you are eating. Watermelon has of late fallen into that category with me.
For years I’ve seen watermelon salads and nine times out of ten they are paired with Feta. It’s been on my list of things I’ve wanted to try for a long time, but I get side tracked easily, who doesn’t? One night last week when Jamison was in class, Alexis wanted watermelon as part of dinner so I decided it was high time to try my hand at some watermelon salad and I must say I was highly pleased with how it turned out!
What You’ll Need Per Person:
1 1/2 cups of watermelon, chopped
1/2 an avocado, cut into chunks
1 small cucumber, sliced (Note: I’m talking pickle cucumber size here. You want about 1 cup of cucumbers.)
1 ounce of feta, crumbled
Freshly ground black pepper
Coarse sea salt
Extra virgin olive oil
Flat leaf parsley, chopped
In a bowl toss together watermelon, avocado and cucumber. Sprinkle with feta, some freshly ground black pepper and coarse sea salt. Drizzle with some extra virgin olive oil and then top with chopped parsley. Serve immediately.
How easy is that? But trust me no one will know! 😉
Notes: You could use chopped mint in place of parsley if you wanted, but I was out.