Name a better duo. You can't.
Why Pair Watermelon with Lettuce?
It's often said that fruits and vegetables don't mix. "They're like cats and dogs," they say. "Like fire and ice." But I say nay, fruits with vegetables is an untapped delicacy!
When is the last time you saw a burger without both lettuce and tomatoes? Have you ever eaten a burrito that didn't have onions and peppers? And what about that guacamole? Did it not have cilantro and avocado?
The art of cross-matching the two food races is all around us, it's just that few have been brave enough to master it. Will you join me in this crusade?
Prep: 10 min | Cooking: 0 min | Total: 10 min
Makes 2 large salads
Slightly virgin olive oil (1/3 cup)
Apple cider vinegar (3 tbsp)
Lemon juice (1 tsp)
Salt (1/4 tsp)
Cayenne (1/8 tsp)
Fresh spring greens mix (one 5-oz package)
Cottage cheese (1/2 cup)
Walnuts, partially crushed (1/3 cup)
Watermelon (1 cup chopped plus 8 medium size slices)
Make the vinaigrette: Combine all the vinaigrette ingredients in a cup or bowl and whisk until homogeneous.
Make the salad: To a salad bowl (or just a big bowl), add greens, cottage cheese, walnuts, and 1 cup of chopped watermelon. Drizzle in 2 tbsp of the vinaigrette and toss until combined.
Between your two intended serving dishes, place the 8 watermelon slices (4 per plate). Plate salad on top and drizzle with a bit more vinaigrette. Serve.