The following is a guest post from my friend Johnna of In Johnna’s Kitchen.
Always pressed for time in the summer, I make lots of salad meals that come together quickly, especially those that include ingredients I can grab from my garden. I love the brightness of flavor in this watermelon avocado basil salad, as well as the colorful appearance. It’s a favorite for late lunches on our deck and makes its way onto our dinner menu late in the summer when it’s just too hot to think about cooking.
While the watermelon and avocado shine in this salad, the real star is the basil. If you haven’t tried growing basil, you should! It’s a forgiving plant and doesn’t require much maintenance in exchange for an abundance of leaves to use in the kitchen.
It grows well in gardens, raised beds and containers. I have five varieties growing in the garden and like to use both green and purple basils in this salad for more variety in color and flavor.
Watermelon Avocado Basil Salad
- 6 to 8 cups salad greens of your choice
- 2 cups diced, seedless watermelon
- 2 avocados, cubed
- Generous handful of basil leaves, sliced into ribbons
- 3 Tablespoons balsamic vinegar
- 2 Tablespoons olive oil
- Juice of 2 limes, divided
- 1 Tablespoon raw local honey
- Juice limes, reserving juice from ½ of lime. Whisk remaining lime juice, vinegar, olive oil and honey together in a small bowl to make dressing. Set aside.
- In a small bowl, combine cubed avocados and juice of ½ lime. Toss to coat avocado. This will discourage browning.
- On four serving plates, divide salad greens.
- Top with watermelon, avocado and basil ribbons.
- Drizzle dressing over the top. (You will have dressing left over. It stores well in the refrigerator. )
Johnna is a Living Foods Chef, Culinary Coach and fan of real food. Johnna lives outside of Kansas City with her husband, three adorable dogs and a small flock of backyard hens. She shares recipes and tales of gluten-free dining and travel at In Johnna’s Kitchen.