Tender pea shoots, ripe watermelon, and creamy avocado come together in a simple, yet unexpected, spring salad. You’re gonna wanna try this one.
That’s a word I don’t get to use very often. I usually feel wildly out of control of my emotions, which is pretty fucking annoying. Waking up and not knowing how I’m going to feel for the day is super lame. And what’s even lamer is that the only thing I could do was truck it out, go to sleep, and hope that tomorrow wouldn’t be the same as today.
But I’ve been on a good path of eating consciously and feeling better. By that I mean making choices based on nutritional value, rather than just “dieting” or cutting calories. I’m making veggies a serious priority, and my body and mind are loving it. At least for a few days anyway, and then I need pizza. But anyhoo….
1/2 of a watermelon
2 pints pea shoots
1/8 cup apple cider vinegar
1/8 cup extra virgin olive oil
1 teaspoon-ish flaked sea salt
If you’ve never tasted the crunchy, tender, grassy gift from the pagan god of spring that are pea shoots, now is the time. They are perfectly in season and probably available at your very own grocery store. Go on, check. Cut off the shoots with scissors about an inch from the root.
Now slice that melon. Halve him right down the equator and save one hemisphere for the watermelon margaritas you’re making this weekend. Using a sharp knife, cut a 1” grid in your melon and scoop out the cubes. Trim them to a uniform size and get to work on the avocados.
Hopefully it goes without saying that if you are preparing this salad in advance, don’t cut the avocado ahead of time. You’re smarter than that. When the time is right, dice ‘em up, about the same size as your watermelon cubes.
Assemble! I don’t like to toss this salad with dressing because avocado and watermelon tend to mash up when you abuse them. Not to mention that pink mixed with green usually makes brown. (Hooray for my $100,000 art degree.) Instead, nestle your beauty cubes on a bed of the pea shoots and dress just before serving.
These flavors are truly delicious together, and don’t need any fancy-ass dressing. Just drizzle liberally with extra virgin olive oil, and splash on some good quality apple cider vinegar. Crack on a tremendous amount of black pepper and break out your flaked sea salt. Sprinkle on the flakes to taste, and dig in.
- ½ of a watermelon
- 2 avocados
- 2 pints pea shoots
- ⅛ cup apple cider vinegar
- ⅛ cup extra virgin olive oil
- 1 teaspoon-ish flaked sea salt
- Cut the watermelon in half, long-ways
- Using a sharp knife, cut a 1” grid into your melon, and scoop out the cubes
- Trim them to a uniform size
- Dice the avocado into about the same size as the melon cubes
- Arrange a bed of pea shoots on a platter and nestle in the avocado and watermelon
- Drizzle with olive oil and apple cider vinegar
- Crack on black pepper and sprinkle on flaked sea salt to taste
If you don'y have flaked sea salt you can substitute kosher salt, just use less. You also might want to add some toasted pumpkin seeds so you can make up for the missing crunch!