Summer produce is at its peak, and this salad is an ode to it!
Melons, corn, berries, zucchini, all sorts of herbs- these are just a few of the amazing harvest that summer has to offer. I absolutely love the concept of growing my own food, but can’t seem to get a healthy garden going. My next best option is to frequent our local markets and stock up on the gorgeous produce. This salad is what came to mind after a grocery run, and it’s just such a fun spin on traditional leafy green salads. It’s sweet, has some heat from the jalapenos, ia crisp from the fresh watermelon and onions, and comes together with a hint of acidity from the lime juice and feta.
Watermelon Corn Salad
Servings 6 Servings
Ingredients
- 1 pound cubed watermelon (approximately 8 cups)
- 1 cup fresh cooked corn kernels
- ¼ cup diced red onion
- ¼ cup chopped cilantro
- ¼ cup feta cheese crumbles
- 1 jalapeno, diced
- 1 lime, juiced
- Salt, to taste
- Ground black pepper, to taste
Instructions
-
In a large bowl, gently combine all ingredients. Serve immediately.
Recipe Notes
Leftovers can be refrigerated upto 2 days.
Leave a Reply