I challenge you to lose yourself in the fantastically freeing tranquility and chaos of a picnic- of breaking bread on your favorite blanket, towel, floor tile-with a friend or two (or your thoughts), and a hodgepodge of eclectic components to dig into. To take a step back from your table, your chair, convention, and get lost. To enjoy and embrace each moment, to truly taste each flavor, to interact and reflect. To live.
Today I am so excited to share a new summertime favorite: Watermelon Tomato Salad. This raw, vegan, and ultra-hydrating salad is made with fragrantly ripe heirloom tomatoes, juicy watermelon, crispy cucumber and fresh mint, and creamy, creamy avocado. I serve mine with an ice cold glass of rosé, bumpin’ bluegrass, and a healthy dose of sunshine.
Watermelon Tomato Salad, For Picnicking [serves 2, or 4 as a side]
¼ large watermelon, skin removed, cubed
2 medium heirloom tomatoes, cubed
2 Persian cucumbers, sliced into medallions
½ avocado, skin and pit removed, cubed
¼ cup fresh mint, sliced into ribbons
½ cup baby greens
2 tablespoons olive oil
salt & pepper to taste
In a large bowl, carefully toss watermelon, tomatoes, cucumber, avocado, mint, and baby greens.
Dress with olive oil and season to taste. Serve in your favorite bowl, enjoy!
Nutritional Information [per serving= ½ recipe]
340 Calories, 42g Carbohydrates, 20g Fat, 5g Protein, 6g Fiber, 30g Sugar