summertime salads

it's beautiful outside, albeit a little on the warm side, so why not refresh yourself with a salad? if you're anything like me (i always convince myself to grab a teensy plate of salad and think i will eat if after my carb filled main course, but of course it remains untouched) then you just cringed and said why? usually i subsist off of artificially cherry flavored popsicles when it's this hot, but these innovative recipes are not the traditional cup full of berries you think of when you hear "fruit salad". Light, crisp & mouthwatering they are summer in taste form:

Watermelon Salad

Ingredients:

• ½ medium watermelon
• ½ cup fresh mint leaves, chopped
• ¼ cup crumbled feta cheese
• 3 Tbsp extra virgin olive oil
• 1 Tbsp balsamic vinegar
• 1 handful baby greens

Preparation:

1. Slice the watermelon and remove the rind, trimming away the pale flesh adjacent to the rind, leaving only the sweet, bright red flesh.


2. Cut the watermelon into large dice, or approximately ¾-inch cubes.


3. Arrange the watermelon cubes on chilled plates.


4. Sprinkle with crumbled feta, baby greens and mint leaves.


5. In a glass bowl, combine the olive oil and balsamic vinegar and whisk until combined.

Grapefruit Salad

Ingredients

nocoupons

• 1 tablespoon Dijon mustard
• 1/4 cup freshly squeezed lemon juice
• 1 1/2 teaspoons kosher salt
• 3/4 teaspoon freshly ground black pepper
• 1/2 cup good olive oil
• 4 ripe Hass avocados
• 2 large red grapefruits

Preparation

1. Place the mustard, lemon juice, salt, and pepper in a small bowl. Slowly whisk in the olive oil until the vinaigrette is emulsified.

2. Before serving, cut the avocados in 1/2, remove the seeds, and carefully peel off the skin. Cut each half into 4 thick slices. Toss the avocado slices in the vinaigrette to prevent them from turning brown. Use a large, sharp knife to slice the peel off the grapefruits (be sure to remove all the white pith), then cut between the membranes to release the grapefruit segments.

3. Arrange the avocado slices around the edge of a large platter. Arrange the grapefruit segments in the center. Spoon the vinaigrette on top, sprinkle with salt and pepper, and serve.

Enjoy!