Summer Wedge Salad

This is not your old-fashioned steakhouse wedge. Iceberg lettuce? Think again! Blue cheese? Weeeeeh. Nope.

Introducing the new summer wedge! It’s hip. It’s colorful. It’s flattering on the plate and for your health. It’s in season and oh so palatable.

Watermelon with avocado, mint, basil and a drizzle of honey shallot vinaigrette. So chic! So unique. Classic summer.

This salad only takes a few minutes to whip together. You can cut the watermelon into bite sized pieces and forgo the wedge effect altogether, if you’re so inclined. I’ve made it both ways and both are good. However, the benefit to the wedge is two-fold – the avocado doesn’t get mushy and it looks cool. Either way, it’s the kind of salad that you should eat straight away. Don’t hesitate! I recommend it with a glass of Vinho Verde. In the sunshine. With friends.

Summer Watermelon and Avocado Wedge

Serves 4

Shallot Vinaigrette

2 tablespoons finely chopped shallot

2 tablespoons Champagne vinegar

2 teaspoons honey

Pinch of sea salt, to taste

Juice from half a lemon (optional)

1/2 cup neutral oil (I used grapeseed oil, but Canola works too)

Salad

Four thick slices of ripe watermelon (a couple of inches thick)

Sea salt (I have a newfound love for Maldon. It’s especially excellent on this salad)

Freshly ground black pepper

2 ripe avocados–halved, peeled and pits removed

Handful of fresh basil and mint leaves

1. In a medium bowl, add the shallot, vinegar, honey, lemon juice and salt and let sit for about 20 minutes. Slowly whisk in the oil until the mixture is emulsified.

2. Place a watermelon slice on each plate and season with salt and pepper. Thinly slice each avocado half. Season each half with sea salt and cracked pepper. Place one of each seasoned half on top of each watermelon slice.

3. Tear the basil and mint leaves into small pieces and distribute over the four plates. Drizzle the vinaigrette over each plate and serve.

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