This salad keeps things simple with fresh, seasonal ingredients that do all the heavy lifting. The combination of sweet watermelon, crisp raw asparagus, creamy feta, and crunchy pistachios over a little romaine is a little unexpected but once you try it, you'll wonder why you haven't been making this all summer!
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Ingredients
- Seedless watermelon
- Fresh asparagus, thinly shaved or sliced
- Romaine lettuce, roughly chopped (just a little - this isn't a lettuce salad!)
- Crumbled feta cheese
- Pistachios, roughly chopped
- Fresh mint leaves
- Fresh basil leaves
- Lime juice
- Honey
- Olive oil
- Salt and black pepper
See recipe card for quantities.
Instructions
Step 1: Prep the watermelon. Cut your watermelon into bite-sized cubes or triangles and add them to a large serving bowl. Pat them lightly with a paper towel if there's a lot of excess juice pooling - this will keep your dressing from getting too watered down.
Step 2: Shave the asparagus. Trim the woody ends off the asparagus, then use a vegetable peeler to shave the stalks into thin ribbons. You can also slice them thinly on a diagonal if you prefer a little more bite. Add the asparagus ribbons to the bowl with the watermelon.
Step 3: Make the honey-lime dressing. In a small bowl or jar, whisk together the lime juice, honey, and olive oil until combined. Season with a pinch of salt and black pepper. Taste and adjust - if you want it a little sweeter, add more honey; if you want more brightness, squeeze in extra lime.
Step 4: Assemble the salad. Start with a light base of roughly chopped romaine in the bottom of your serving bowl. Add the watermelon and asparagus on top, then pour the dressing over everything and toss gently to coat. Add the crumbled feta, fresh mint, fresh basil, and roughly chopped pistachios. Give it one more light toss, being careful not to break up the watermelon.
Step 5: Serve cold. Transfer to a serving platter or serve straight from the bowl. For best results, refrigerate for 10-15 minutes before serving to let the flavors meld. Garnish with a few extra mint and basil leaves and a sprinkle of feta on top.
Variations
- Add a protein: Grilled shrimp, sliced prosciutto, or smoked salmon turn this into a full meal.
- Make it spicy: Add a pinch of tajín or a few thin slices of jalapeño for a sweet-heat kick.
- Swap the nuts: No pistachios? Toasted pepitas or crushed walnuts work great too.
- Turn it into a grain bowl: Spoon it over cooked farro or quinoa for something more filling.
Equipment
- Large cutting board
- Sharp chef's knife
- Vegetable peeler (for shaving the asparagus)
- Large mixing or serving bowl
- Small bowl or jar for the dressing
- Whisk or fork
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Pairing
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Watermelon Asparagus Salad with Honey-Lime Dressing
Ingredients
Equipment
Method
- In the bottom of your large salad bowl, whisk together the honey, lime juice, and olive oil. Season with salt and pepper.
- Layer the cubed watermelon and shaved asparagus on top.
- Add the chopped romaine.
- Top with red onion, crumbled feta, chopped pistachios, fresh mint, and fresh basil.
- Toss lightly and serve immediately, or refrigerate for 10-15 minutes before serving.
