Sometimes it’s good the shake things up, and think outside the box. Or, in this case…in the shape of a box. Here’s a unique twist to your summer salad options.
I eat A LOT of salads..like at least one a day (usually). So ,that’s 365 + salads I’m either making or buying a year. It can get tough to keep things interesting. Luckily, seasonally fresh fruit and vegetables help to dictate what yummies will be in my salads based on the time of year.
Right now as we are headed into summer, it’s time to highlight Watermelon, Tomatoes, Cucumbers, and Avocado. Throw in some feta cheese and fresh herbs and we are in business. Slice them all the same size squares and arrange in rows, and you have fresh new way to serve your summer salads.
Which reminds me of another “heart” surprise. I was driving to a meeting in Seattle one afternoon. The sky was an incredible orange with a big white streak. The sun was uber bright and right behind the Space Needle. It was gorgeous! I whipped out my cell phone and snapped madly as I sat in stand still traffic on the freeway. It wasn’t until I got to my destination that I was able to see what I had captured. Check it out..a little Seattle “love”.
There are lot’s of variations to this salad. Include anything you can cut into a square. Try subbing cheddar cheese cubes for the feta, and watch your kiddos “love” their fruits and veggies squares.
- 1 mini seedless watermelon
- 1 cucumber
- 1 tomato
- 1 avocado
- 2 oz. block feta cheese
- fresh herbs for garnish ( i used basil and chives)
- 3 tbsp olive oil
- 3 tbsp balsamic vinaigrette
- ¼ coriander seeds
- 1 tsp fresh snipped herbs ( i used a combo of basil and chives)
- salt and cracked pepper to taste
- Whisk together olive oil, balsamic vinegar, coriander seeds , and snipped herbs, until thoroughly mixed.
- Cut salad ingredients in equal size square pieces. Arrange in 4 x 3 rows on individual serving plates. Garnish with snipped herbs. Drizzle with dressing.