20 minutes before you make this recipe-gather 4 small serving plates, rinse them and shake off the excess water (do not dry) and place the in your refrigerator
Cut the rind off of your watermelon to expose the red meat. Cut the watermelon into large rectangle pieces about 2 inches thick by 4 inches long.
Use a vegetable peeler and shave the thin side of the rectangle into a strainer, measure out 4 cups of shavings, return them to the strainer and allow to drain until you are ready to plate.
Wash and de-stem the blueberries and set aside.
Wash and spin dry the basil, cut off the stems, fine chiffonade [stack leaves on each other, roll tightly lengthwise and thin slice the roll width-wise to make thin ribbons.] and set aside.
Wash and spin dry the micro-greens and set aside.
Remove the plates from the refrigerator. ON EACH PLATE: Place 1 cup of the watermelon shavings in the middle in a pile.
Top this pile with 1/2 cup blueberries and whole pile with 1/4 of the chiffonaded basil.
Pile 1/4 cup of the micro-green high on top as shown in the picture. Serve and enjoy!
Nutritional Information(per serving)
Note: this can be made up to two hours ahead of time. Prepare all of the ingredients (minus the plates) as in the instructions and store them in the refrigerator in separate sealed containers until you are ready to plate. Be sure to prep the serving plates at least 30 minutes before putting your salads together.