Restaurants›Iron Hill Brewery & Restaurant›Pressed Watermelon Salad Recipe

Pressed Watermelon Salad Recipe

Inspired by Iron Hill Brewery & Restaurant
Time45m
Serves4

fresno-infused oil, avocado mousse, cucumber rolls, Sungold cherry tomatoes, feta

Was this page helpful?

Help improve this recipe for others.

Send this recipe to your inbox.

We'll email it straight to you - plus weekly cooking inspiration.

Ingredients

Some product links may be affiliates. If you buy through them, you're supporting the site and Pekin may earn a commission at no extra cost to you.

Salad Ingredients

Method

Preparation Steps

1

Infuse the Oil

In a small saucepan, heat the olive oil over low heat. Add the Fresno peppers and gently simmer for about 15 minutes. Remove from heat and let it cool. Strain the oil into a bowl, discarding the peppers.

2

Prepare the Avocado Mousse

In a blender, combine the avocados, lemon juice, salt, and pepper. Blend until smooth and creamy. Adjust seasoning to taste.

3

Make Cucumber Rolls

Using a vegetable peeler, slice the cucumber into thin ribbons. Lay the ribbons flat and fill each with a small amount of avocado mousse. Roll them up and secure with a toothpick if necessary.

4

Assemble the Salad

On a serving platter, arrange the pressed watermelon slices. Drizzle with the Fresno-infused oil. Scatter the cucumber rolls, halved Sungold cherry tomatoes, and crumbled feta cheese over the watermelon.

5

Final Seasoning

Season the salad with salt and pepper to taste. Drizzle with any remaining Fresno-infused oil before serving.