Ultimate Summer Salad (Printable)

Vibrant mix of seasonal greens, sweet watermelon, and creamy avocado with zesty vinaigrette.

# What You Need:

→ Vegetables & Fruits

01 - 2 cups mixed salad greens (arugula, baby spinach, romaine)
02 - 1 cup cherry tomatoes, halved
03 - 1 cup cucumber, sliced
04 - 1 cup watermelon, cubed
05 - 1 ripe avocado, diced
06 - 1/4 cup red onion, thinly sliced
07 - 1/4 cup radishes, thinly sliced

→ Cheese & Nuts

08 - 1/3 cup feta cheese, crumbled
09 - 1/4 cup toasted almonds or pistachios, chopped

→ Fresh Herbs

10 - 2 tbsp fresh mint, chopped
11 - 2 tbsp fresh basil, torn

→ Vinaigrette

12 - 3 tbsp extra-virgin olive oil
13 - 2 tbsp fresh lemon juice
14 - 1 tsp honey or maple syrup
15 - 1 tsp Dijon mustard
16 - Salt and freshly ground black pepper, to taste

# How-To Steps:

01 - In a large salad bowl, gently combine the salad greens, cherry tomatoes, cucumber, watermelon, avocado, red onion, and radishes.
02 - Sprinkle the crumbled feta cheese and toasted nuts evenly over the salad.
03 - Add the chopped mint and torn basil for a burst of fresh flavor.
04 - In a small bowl or jar, whisk together the olive oil, lemon juice, honey, Dijon mustard, salt, and pepper until emulsified.
05 - Drizzle the vinaigrette over the salad just before serving. Toss gently to combine and serve immediately.

# Helpful Tips:

01 -
  • The sweet watermelon and salty feta create that perfect magic combo that makes your taste buds do a happy dance
  • It comes together in under 20 minutes but looks like something from a fancy restaurant
  • You can prep everything ahead and just toss before serving, making it ideal for last-minute guests
02 -
  • Watermelon breaks down quickly once dressed, so add it last or serve the vinaigrette on the side if making ahead
  • The salad tastes best slightly chilled but not cold, so let ingredients sit at room temperature for about 15 minutes before serving
  • Avocado will brown if cut too early, so dice it right before assembling the salad
03 -
  • Toast extra nuts while youre at it and store them for quick additions to future salads
  • The vinaigrette keeps in the fridge for up to a week and works on almost any summer vegetables

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