Honey Summer Salad makes a perfect summery salad; quick to prepare, fresh-tasting, and filling.
Not all produce needs honeybees for pollination, but their sheer numbers and tenacity make bees powerhouse pollinators. If a plant is not wind-pollinated (like corn), you can probably thank honeybees for the produce. All of the ingredients below (except salt) depend on bees for pollination.
INGREDIENTS
- 2 tablespoons extra-virgin avocado oil
- 1 ½ tablespoons honey
- ½ teaspoon grated orange rind
- 1 tablespoon fresh orange juice
- 1 tablespoon fresh lime juice
- 1 teaspoon whole-grain mustard
- ¼ teaspoon kosher salt
- 12 ounces cubed watermelon
- 12 ounces cubed honeydew
- 1 small English cucumber, cut lengthwise into thin ribbons (about 1 cup)
- ½ cup thinly sliced red onion
- 3 tablespoons torn mint leaves
DIRECTIONS
Step 1
Combine oil and garlic in a skillet over medium-low heat; cook 3 minutes or until garlic is golden, stirring occasionally. Remove garlic with a slotted spoon; reserve garlic. Transfer oil to the bowl of a mini food processor. Add cheese, almonds, thyme, juice, honey, and salt; process until well combined.
Step 2
Mix kale, parsley, and basil. Toss with dressing. Arrange about 1 & 1/4 cups of salad on each of the 4 plates. Divide tomatoes and garlic evenly among salads.
Your Honey Summer Salad is ready! Enjoy.
