1 cup spinach
Handful fresh cilantro
l eaves (no stems)
Juice of 1 lime
¼ cup olive oil
2 green onions, loosely
1 Tbsp nutritional yeast
3 Tbsp rice wine vinegar
1 clove garlic
1 jalapeño, seeded and
KICK off a porch party with a fresh watermelon salad.
Dewy seedless watermelon, soft peaches and crisp
cucumber are the primary players, accompanied by
tangy feta, spicy jalapeño and savory scallions. Sweet
corn and cilantro leaves round out our summer fruit salad.
¼ of a watermelon
2-3 peaches, diced
1 cucumber, cubed
½ jalapeño, diced
2 scallions, sliced
½ package of feta
Handful of cilantro
1 cup corn kernels
1 lime, juiced
Slice watermelon into ¾-inch cubes.
Dice peaches, jalapeño and cucumber.
Slice scallions. Crumble feta, and pick a
handful of cilantro leaves, avoiding the
stems. Add a cup of fresh corn kernels
and the juice from one lime. Gently mix all
ingredients together in a large bowl and
serve. Pro tip: refrigerate for a few hours
or overnight before serving so flavors
have time to marinate.
NEXT, whip up a vibrant green goddess
slaw to balance the soft and sweet
watermelon salad. This slaw is all
about the dressing — it’s savory and
slightly spicy. As the slaw marinates in the dressing,
the cabbage flavor mellows without losing its signa-ture
crunch. It’s the quintessential light and versatile
recipe that every beach house needs. Enjoy it as a side,
top with chicken for a protein salad, or add to a sand-wich
for extra texture.
Green Goddess Slaw
1 head green cabbage
⅓ cup pepitas
Handful fresh cilantro leaves (no stems)
2 green onions
Green Goddess Dressing
Blend all dressing ingredients until smooth, about
30 seconds. If needed, add more oil a tablespoon at a
time to thin.
To prepare slaw, thinly slice green cabbage and
green onions and grate cucumber. Add pepitas and
fresh cilantro leaves. Pour dressing over salad and
gently toss until combined. Refrigerate for at least an
hour before serving.