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Watermelon Spinach Salad

Prep Time 20 minutes
Servings 4

Ingredients

  • 1 medium-sized watermelon
  • 1 bag baby spinach
  • 225 g block feta cheese - approx. 1 cup or 1/2 pound
  • 1 lemon, squeezed
  • 1 avocado
  • 1/2 red onion, chopped
  • 1/2 cup olive oil
  • 1/4 cup balsamic vinegar
  • 1/4 fresh dill, chopped
  • 15 drops Hedessent Gorgonzola Flavouring
  • 15 drops Hedessent Celery Flavouring
  • 15 drops Pesto Flavouring
  • 1 tsp salt

Instructions

  • Mix together olive oil, Hedessent flavourings, and lemon juice in a small bowl. Add feta cheese cut in ½ inch chunks. Let marinate while composing your salad platter.
  • Chop up watermelon into 1½ inch cubes, about 8 cups. Spread out spinach leaves on a large platter and place watermelon chunks over spinach. Thinly slice onion and finely chop dill and place over watermelon. Top salad with feta chunks.
  • Cut avocado into cubes and add to feta marinade. This keeps the avocado from turning brown. Place avocado on salad and drizzle marinade over everything.
  • Finish with a drizzle of balsamic vinegar. Sprinkle with salt. Enjoy!

Notes

Pro Tip #1:
Serving this salad on a platter versus a bowl makes for a beautiful and bright presentation. It's also a great make-ahead salad that travels well.
Pro Tip #2: 
Jackie used dill in this salad, but you could substitute mint, parsley, or basil if you prefer.