Shaved Watermelon Salad - Raw Food Magazine

Shaved Watermelon Salad

Votes: 1
Rating: 5
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Votes: 1
Rating: 5
You:
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Shaved Watermelon Salad
Serves
Serves
4
4
Level
Level
Easy
Easy
Ingredients
Ingreds.
4
4
Total
Total
35min
35min
Votes: 1
Rating: 5
You:
Rate this recipe!
Votes: 1
Rating: 5
You:
Rate this recipe!
Print Recipe
Shaved Watermelon Salad
Serves
Serves
4
4
Level
Level
Easy
Easy
Ingredients
Ingreds.
4
4
Total
Total
35min
35min
This beautiful salad will be the hit of the menu… vibrant watermelon, plump blueberries, fresh basil and earthy micro-greens–are you drooling yet?
This beautiful salad will be the hit of the menu… vibrant watermelon, plump blueberries, fresh basil and earthy micro-greens–are you drooling yet?
Ingredients
Servings:
Units:
Directions
Prep
10 min
Total
35 min
  1. 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
  2. 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.
  3. 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.
  4. Wash and de-stem the blueberries and set aside.
  5. 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.
  6. Wash and spin dry the micro-greens and set aside.
  7. Remove the plates from the refrigerator. ON EACH PLATE: Place 1 cup of the watermelon shavings in the middle in a pile.
  8. Top this pile with 1/2 cup blueberries and whole pile with 1/4 of the chiffonaded basil.
  9. Pile 1/4 cup of the micro-green high on top as shown in the picture. Serve and enjoy!
Nutritional Information (per serving)
Calories: Fat: Carbs: Protein:

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.

 

shaved watermelon salad RFMP

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Votes: 1
Rating: 5
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Joelle Amiot

Chef: 

I have been a chef and photographer for many years now. Food has always been a passion of mine. Whether it is at the farm, at the market, or being served at the family’s table, food should be fresh and vibrant. I believe that just because it is healthy, there is no reason why our taste buds should not dance. I recently just published my first book “live eat learn RAW”, this is going to be one of many. In search of a quiet healthy life, I have found a rustic and simple way to live, eat, learn; I now want to share that way with you…

 

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