Watermelon and raspberry salad with maple vinaigrette
I have posted a few watermelon salads before but one more wouldn’t hurt.
Watermelon makes a refreshing summer salad and it combines surprisingly well with a number of surprising sweet and savoury things such as raspberries, tomatoes, cucumbers and even some salad greens. Local raspberries are available now, lush, soft and delicious, so why not use them as much as I can? This recipe though is straight forward: watermelon, raspberries, mint, chopped candied nuts and a drizzle of sweet and tangy dressing. Seedless watermelon is best for this salad.
1 small, ripe, seedless watermelon
1 container raspberries
A handful of mint leaves, slivered.
A handful of micro greens
1/4 cup candied nuts, chopped
4 tablespoons olive oil
2 tablespoon apple cider vinegar
2 tablespoons maple syrup
Place dressing ingredients in a small jar and shake well.
Cut the watermelon into equal size cubes and place in a bowl.
Add raspberries and drizzle with the dressing.
Add slivered mint leaves and sprinkle the chopped candied nuts over.
Garnish with micro greens and serve lightly chilled.