Watermel Strawberry Salad Recipe
Mixed Greens, Fresh Watermelon, Strawberries, Blue Cheese Crumbles, Toasted Almonds, Strawberry Vinaigrette
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Ingredients
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Salad
Strawberry Vinaigrette
Method
Salad
- 1
Prepare greens and fruit
Wash and spin dry the mixed salad greens; transfer to a large serving bowl and chill briefly while assembling other ingredients.
- 2
Cube watermelon
Trim rind from the watermelon and cut into 1-inch cubes. Pat cubes lightly with paper towel to remove excess surface moisture so salad doesn't become watery.
- 3
Prepare strawberries
Hull and halve (or quarter if large) 2 cups of strawberries for the salad. Reserve 1 cup of hulled strawberries for the vinaigrette (use separate bowl).
- 4
Toast almonds
In a dry skillet over medium heat, add 1 cup sliced almonds and toast, stirring frequently, until fragrant and lightly golden, about 3–5 minutes. Remove from heat immediately and transfer to a plate to cool.
- 5
Assemble salad
Add the watermelon cubes and halved strawberries to the chilled greens. Scatter crumbled blue cheese evenly over the salad, then sprinkle with the toasted almonds. Add torn fresh mint leaves if using.
Strawberry Vinaigrette
- 6
Purée strawberries
Place 1 cup hulled strawberries in a blender or food processor and purée until smooth.
- 7
Emulsify dressing
To the blender with the strawberry purée, add 3 tablespoons white balsamic vinegar, 1 tablespoon honey, 1 teaspoon Dijon mustard, 1 tablespoon fresh lemon juice, 1/2 teaspoon salt, and 1/4 teaspoon freshly ground black pepper. With the motor running, slowly stream in 1/2 cup extra-virgin olive oil until the dressing is fully emulsified and slightly thickened. Taste and adjust seasoning: add more honey for sweetness, more vinegar for brightness, or a pinch more salt if needed.
- 8
Strain (optional)
If you prefer a very smooth vinaigrette, press the dressing through a fine-mesh sieve into a bowl to remove seeds and pulp. Otherwise use as-is.
- 9
Dress salad
Just before serving, drizzle the strawberry vinaigrette over the assembled salad (start with about 3–4 tablespoons and toss gently). Add more dressing as desired, but avoid overdressing. Serve immediately.
