Despite the Washington area’s recent seeming indecisiveness on the issue (and the 53 degree weather), the calendar and I boldly declare it is officially springtime. So here’s one of my favorite springtime salads to start off the season. The watermelon, mint and cucumbers are so fresh, they really brighten the feta, red onion and olives. It’s a light, greek inspired salad that has become one of our staples.
INGREDIENTS:
- organic cucumber, julienned or spiralized
- chopped watermelon
- thinly sliced red onion
- chopped fresh dill
- chopped fresh mint
- pitted kalamata olives
- feta cheese, crumbles
- lemon, olive oil, salt & paper to taste
DIRECTIONS:
Mix all the ingredients together. Serve right away or refrigerate for later. Enjoy!
I served mine under a delicious oven-baked macadamia & pistachio crusted Mahi-mahi with mango salsa.
