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For a luncheon one weekend at the cottage, I served the Empanadas because I wanted something reasonably fast as we were leaving to get back to the city. While the Empanadas were warming in the oven, I put this simple, yet tasty salad together. The salad really should have been entitled The Kitchen Sink Salad because in all honesty I was just trying to use up some ingredients we had left on our cottage weekend. It’s a delightful combination of salty, sweet and peppery. If you don’t like feta, add some crispy fried bacon. But don’t leave out the watermelon or avocado!

salad

Watermelon, Avocado and Feta Salad

Serves 2

Ingredients:

  • 1 cup cubed watermelon
  • 2 ounces feta
  • 1 avocado, cubed
  • a handful or two of arugula and spinach mix
  • 2 tbsp olive oil
  • 4 tbsp white balsamic vinegar
  • t tsp Dijon mustard

Directions:

  1. Combine all of the ingredients to the arugula mix.
  2. In a small glass jar, combine the olive oil, white balsamic vinegar and Dijon and shake vigorously to combine.
  3. Toss salad just before serving.

 

Empanada and salad2

A really tasty lunch.

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