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Watermelon Salad

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)


  1. Make the vinaigrette: Combine all the vinaigrette ingredients in a cup or bowl and whisk until homogeneous.

  2. 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.

  3. 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.

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