Serves 1
This recipe was effectively taught to me when I was living off room service for five days in LA a few years ago. It was so delicious that I bagged the formula, knowing that this novel way of using watermelon in a dish was going to inspire me for many future meals back home in England.
EQUIPMENT
None
INGREDIENTS
1 large "slab" of watermelon cut into a rectangle approx. 15cm long x 10cm wide x 3cm tall
2 large handfuls of baby spinach
1 large heirloom tomato, cut into triangles
OPTIONAL: Balsamic vinegar for dressing
Side dish of guacamole (I used this to replace the customary goats cheese)
DIRECTIONS
- Cut the watermelon to size (it needs to fit on your plate!) and place in the centre of plate. This acts as the "base" for the rest of the dish.
- Take your spinach and cover the watermelon evenly so it sits nicely on top, with extra leaves surrounding if desired.
- Place the cut tomato (or tomatoes if you are using smaller varieties) artfully on top of the spinach in a line lengthways. Less is more in terms of aesthetics!
- Dress as desired, you may choose to add the guacamole or another denser ingredient to the dish directly or serve on the side.
- Enjoy! This is a really refreshing and satisfying salad that actually seemed to digest very well in spite of the melon component.
Raw Coach Top Tips:
- Choose a good ripe watermelon for this dish. Ripe melons are green all over and you’ll hear a dull “thud” when tapping. Inside they’ll be a lovely deep red colour.
© 2011 Karen Knowler WOULD YOU LIKE TO USE THIS RECIPE IN YOUR EZINE OR ON YOUR WEB SITE? You can, as long as you include this complete blurb with it: Karen Knowler, The Raw Food Coach publishes "Successfully Raw" - a free weekly eZine for raw food lovers everywhere. If you're ready to look good, feel great and create a raw life you love get your FREE tips, tools and recipes now at www.TheRawFoodCoach.com.
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