Watermelon Pineapple Salad Bowl (Print Version)
Juicy watermelon, pineapple, feta, and mint meet in this light, refreshing summer bowl with a hint of spice.
# Ingredients:
→ Main Components
01 -
6 cups seedless watermelon, cut into 2.5 cm chunks
02 -
3 cups pineapple, cut into 2.5 cm chunks
03 -
4 oz (113 g) feta cheese, cubed
→ Dressing
04 -
1 teaspoon lemon zest
05 -
3 tablespoons fresh lemon juice
06 -
2 tablespoons extra virgin olive oil
07 -
1 tablespoon honey
08 -
2 pinches salt
09 -
1 jalapeño, ribs and seeds removed, finely minced
→ Garnish
10 -
1 tablespoon fresh mint leaves, torn
# Instructions:
01 -
In a measuring cup, combine the lemon zest, fresh lemon juice, olive oil, honey, salt, and minced jalapeño. Whisk the ingredients thoroughly. Taste and adjust with additional honey or salt if desired.
02 -
Place the cubed watermelon and pineapple in a large serving bowl. Pour the dressing over the fruits and toss well to evenly coat.
03 -
Cover and refrigerate for several hours to allow flavors to develop and serve cold.
04 -
Add the cubed feta cheese and torn fresh mint leaves to the salad. Gently mix to distribute the ingredients. Serve immediately.
# Notes:
01 -
If using a large jalapeño, start with half to control the level of heat.
02 -
Increase honey if the fruit is not fully ripe or sweet.