Recipe for Another Summer Super Salad Inspiration

We enjoyed the last summer super salad so much that I've pretty much added it to the weekly rotation.  This version has refreshing and juicy watermelon mingling with blueberries, feta and mint, a simple vinaigrette and a summer staple-grilled chicken.  Once again, Mr. ELEB did his magic on the grill and contributed perfectly cooked chicken breasts.  A quick vinaigrette whipped together in the blender, a toss together of the watermelon, blueberries, feta and mint, and dinner was on the table in just about 30 minutes.


Time: 30 minutes or less
Servings: 3

Watermelon-Blueberry Drizzle
Ingredients:

• ½ cup seedless watermelon cubes
• ¼ cup blueberries
• 5 mint leaves
• 1 TBSP olive oil
• 1 tsp fresh lemon juice
• ½ tsp salt

Method:

• Blend together (in blender) until no large chunks remain-it will be watery but will thicken up with 15 minutes in the fridge.

Watermelon, Blueberry, Feta Salad

Ingredients:

• 3 cups seedless watermelon cubes
• 1 cup blueberries
• ½ cup (or more) low fat feta cheese crumbled
• 10 mint leaves (or more), finely sliced; more for garnish
• Salt (if needed, to your taste)

Method:

• Gently mix all ingredients together.  Add sprinkle of salt if needed when serving.

To prepare:

• 3 grilled chicken breasts, sliced
• 3 cups romaine (or other lettuces), shredded into bite sized pieces
• Sprinkle lettuce with watermelon blueberry drizzle and mound in center of serving platter.  
• Place chicken breasts over lettuce. 
• Sprinkle chicken with watermelon blueberry drizzle.  
• Surround lettuce and chicken with watermelon, blueberry and feta salad.  
• Garnish with mint.

A hit on all fronts!  What summer salads are you putting together?

Printable recipe