Watermelon and Blueberry Salad
Watermelon is so good this time of the year, perfect for picnics, a refreshing snack to re-hydrate or a simple dessert. I also enjoy it in salads, especially when paired with fresh herbs such as basil. One of my favorites contains a fresh lemon vinaigrette, basil, blueberries, and toasted almonds. So simple and yet so elegant and delicious! It takes less than 15 minutes to prepare and is perfect to serve as a first course for something pretty and fresh. If you wanted it to not be so fussy, you could double the recipe and serve it in a bowl; either way, it is just as good.
Amy currently works in our deli contributing to the variety of healthful foods we offer. She graduated with a degree in studio art from Bethel University in 2007, but in her senior year of college, found that her passion was with the art of food. She later used her photography and culinary skills to create a vegan dessert and food blog, Fragrant Vanilla Cake. She is also a cookbook author, of the books Just Vegan Cakes, Fragrant Vanilla Cake: Sweet and Savory and Rawlicious Desserts. She specializes in raw, vegan and vegetarian recipes. Local,fresh and organic food has always been her focus in whatever she creates.
Whisk together vinaigrette ingredients and set aside.
Using a round Tbsp measure, or a large melon baller, scoop out about 12 watermelon balls. Divide watermelon balls between 2 plates. Scatter blueberries around each, and drizzle with vinaigrette. Top with almonds and basil, and serve!
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- Allergen Friendly
- Side Dish