Ensalada de sandía con feta y aderezo de miel y lima

Ingredientes

• 3 tablespoons extra virgin olive oil
• 2 tablespoons fresh lime juice
• 1 tablespoon honey
• 1 teaspoon Dijon mustard
• 1/2 teaspoon lime zest
• 1/4 teaspoon kosher salt
• Freshly ground black pepper (to taste)
• 8 cups seedless watermelon (cut into bite-sized cubes)
• 2 cups strawberries (halved)
• 1 cup blueberries
• 1 cup blackberries
• 2 medium peaches (cut into bite-sized wedges or cubes)
• 1 cup sweet cherries (pitted and halved)
• 1 cup feta cheese (cut into small cubes)
• 1/4 cup fresh mint leaves

Preparación

1. 1

   Make the dressing: in a small bowl, whisk together the olive oil, fresh lime juice, honey, Dijon mustard, lime zest, salt, and a few grinds of black pepper until the dressing is smooth and well combined.

2. 2

   Prepare the watermelon: The easiest way to cut watermelon into neat cubes is to cut rounds from the watermelon then remove the skin and cut using a grid pattern.

3. 3

   Prepare the rest of the fruit: Wash and halve the strawberries. Wash the blueberries and blackberries. Wash the peaches then cut into wedges. Wash the cherries, remove the stalks then cut them in half and remove the stone.

4. 4

   Arrange the salad: Add the watermelon, strawberries, blueberries, blackberries, peaches, cherries, cubed feta, and torn mint leaves to a large serving plate or bowl.

5. 5

   Add dressing: Pour the dressing evenly over the fruit. Gently toss everything together until the fruit is lightly coated with the dressing. Be careful not to over mix, as the watermelon and berries are delicate.

6. 6

   For the very best flavor, refrigerate the salad for about 15 minutes before serving. This gives the dressing time to lightly coat the fruit while keeping everything fresh and crisp.

7. 7

   Garnish with a few extra mint leaves and serve.