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Watermelon, Feta and Cashew Salad |
"Inspired by a similar salad I had in a San Francisco cafe, I came up with my version of this amazing combination of sweet, salty, juicy, creamy, crunchy, and mmmm."
Ingredients :
- 1 small ripe seedless watermelon
- 1 head Bibb or Boston lettuce
- 4 ounces feta cheese
- 1/2 cup toasted cashews
- 1/4 cup rice vinegar
- 1/4 cup olive oil
- salt and pepper to taste
- Fresh mint or basil leaves (optional)
Instructions :
Prep : 15M | Cook : 8M | Ready in : 15M |
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- Halve watermelon; scoop out balls of melon with a melon baller into a bowl. Separate leaves of lettuce and arrange like cups in a layer on a serving platter. Place melon balls on the lettuce. Crumble feta cheese over the salad and top with toasted cashews.
- Whisk rice vinegar, olive oil, salt and pepper together. Drizzle over the salad. Garnish with mint or basil leaves.
Notes :
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