On the Menu: Readily Refreshing

Chef of City Greens Tim Bordes tosses up a watermelon and cucumber salad
Chef of City Greens Tim Bordes

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.


City Greens
909 Poydras St. | 524-2822
EatCityGreens.com


 

Categories: LL_Feature

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