watermelon cucumber salad

Yield: 6-8 servings.

6 cups fresh arugula, spinach, or favorite greens mixture
1 large seedless cucumber, thinly sliced
4 cups watermelon cubes
1 cup sprouts
¼ cup mint, shredded
1 cup toasted macadamia nuts, crumbled
1 tablespoon flaked salt, such as Maldon
Balsamic vinegar
Olive oil

Place greens on a serving platter. Scatter with cucumber, watermelon, sprouts, mint, and toasted nuts. At serving time, sprinkle with salt and drizzle with balsamic vinegar and olive oil.

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Wendy Perry is a recipe developer, personal chef, and Franklin County native.