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Summer Red, White, and Blue Salad

Sweet, salty, savory, refreshing - this quirky salad transforms summer.

Course Salad
Keyword cheese, lavender, microgreens, watermelon

Ingredients

  • 1 small watermelon, cut into chunks
  • 2 tsp dried or fresh culinary lavender buds
  • 1 Tbs avocado oil
  • 1 pint blueberries
  • 8 oz crumbly local goat cheese or feta
  • basil or pea Kerr Microgreens

Dressing

  • 3 Tbs avocado oil
  • 1 Tbs apple cider vinegar
  • 1 tsp tamari or soy sauce

Instructions

  1. In a medium serving bowl, toss the watermelon and lavender with 1 Tbs of oil until evenly coated. Cover and refrigerate overnight.

  2. For the dressing, whisk together the oil, vinegar and tamari until somewhat emulsified. Stir in a pinch of salt.

  3. Add the blueberries and crumbled cheese to the bowl with the watermelon and lavender. Drizzle with the dressing and sprinkle with the microgreens. Serve chilled and enjoy!