Watermelon and Cucumber Salad
Ingredients:
2 cups watermelon, diced small
2 cups cucumber, diced small
3 ounces arugula
3 ounces sunflower sprouts
6 large basil leaves, chopped
6 large mint leaves, chopped
2 ounces seasoned rice wine vinegar
3 ounces extra virgin olive oil
2 ounces creamy chèvre
(goat’s-milk cheese)
Salt and pepper to taste
Combine diced watermelon and cucumber with seasoned rice wine vinegar. Let marinate for 3 to 5 minutes. Add extra virgin olive oil, basil and mint. Toss. Combine the remaining greens – arugula and sunflower sprouts – and mix. Place in a bowl and top with chèvre. Salt and pepper to taste, and enjoy.
