A few years ago when I still went home to Halifax for the summer and I had just started my blog, one of my daily rituals was setting up a little work space on the patio at my boyfriends dads house. I would simultaneously write and tan (tough life) and every afternoon I would make myself a mixture of watermelon and avocado for lunch. I ate this concoction almost everyday and I think by the end of the summer I must have been tired of it because I hadn’t made it since. The other day I was reminded of my little mixture and became inspired to recreate an elevated version at home for a light summer weekend dinner. I used a melon baller to create the sphere shaped salad which I think made this dish look restaurant quality. I also diced jalapeno peppers, sprinkled feta cheese* over top and finished with salt, pepper and olive oil. This salad is now a must make for me every summer.
- Watermelon
- Avocado
- Jalapeno
- Feta Cheese* (not pictured, but make sure to add it for extra delicious flavour!)
- Salt & Pepper to taste
- Olive oil
- Using the large end of a melon baller begin by scooping out watermelon until desired amount for salad is obtained. Place it in a bowl
- Gently scoop out the avocado using the small end of a melon baller and add it to the bowl
- Finley chop up 1/2-1 jalapeno pepper and add it to the bowl.
- Gently mix ingredients in the bowl with a spoon.
- Divide mixture into desired number of bowls, grate some fresh black pepper and salt on top of the mixture as well as cruble some feta feta cheese over top
- Finsih with a small drizzle of olive oil
