This past weekend was Mother’s Day, and we had a particularly good one. My Mum’s birthday always falls pretty close to Mother’s Day, and this year was her 65th. My big sister Sara threw a surprise party for her and had all of her children and grandchildren (7 of one, 20 of the other) plus most of the kids-in-law there. It was awesome to have everybody together for the day.
I brought a salad to the party, as per my assignment. It was a variation on the salad I’m going to post today. I’ve fine-tuned it and improved it after feeding it to the masses.
I was watching my sister Amy eat the salad, waiting to see how she reacted to it. “I don’t usually like tomatoes,” she explained, “but these ones are delicious!” Uh…that’s because it’s watermelon, not tomato. Watermelon IS delicious, though!
I’m giving measurements, but you really don’t need to measure anything. It’s a salad. Just throw whatever looks good in a bowl. Omit the feta if you’re strictly paleo. The feta’s really good, though. If you’re into it.
Watermelon Cucumber Salad
1/4 of a large red onion, sliced into rings
2 tbsp lemon juice
1/4 of a mini watermelon, peeled and cut into bite-sized pieces (this was about 13ozs once peeled)
1 long english cucumber, chopped into bite-sized pieces
3 ozs feta cheese, cut into 1/2″ cubes
2 cups salad greens (I used a mix of baby spinach, baby kale, and chard)
1/4 cup roughly chopped cilantro
1-2 Tbsp extra virgin olive oil
Start by slicing your red onion and add it to your salad bowl along with the lemon juice (let this sit for a bit). Chop up your watermelon and cucumber and add them to the bowl, then add the rest of your ingredients. Drizzle with olive oil and toss. Makes 4 generous side dishes or starter salads. Scales up easily to feed a crowd!