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To prep the fruit, veggies and cheese, just grab a chef’s knife and cutting board and cut the watermelon and feta into cubes and the cucumbers into large chunks.
Yields: 4 servings. Prep Time: 5 mins. Total Time: 10 mins. Ingredients. 1/4 c. extra-virgin olive oil. 2 tbsp. red wine vinegar. Kosher salt. 3 c. cubed seedless watermelon
Fruit salads worthy of a celebration! The Slow Roasted Italian. This fresh, crisp spinach salad gets a hit of fruity freshness from berries and a buttery richness from sliced avocado.
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Tender pieces of salmon get a sweet and crispy coating thanks to sweet and savory teriyaki glaze in this salmon rice bowl. We love crunchy cucumber and creamy avocado as toppings, but feel free to ...