smashed hot honey cucumber watermelon salad
Light, refreshing, but kicky, a swell side for summer dinners.
Ingredients
- 4 cups watermelon, cubed
- 3-4 Persian cucumbers, halved lengthwise
- 1 large avocado, chopped
- 1/3 cup fresh basil, chopped
- 4 oz blue cheese (like gorgonzola), crumbled
hot honey vinaigrette
- 1/2 cup extra virgin olive oil
- 1/4 cup apple cider vinegar
- 2 tbsp hot honey (see notes)
- 2 cloves garlic, minced
- 1 tsp fresh oregano, chopped
Instructions
- In a bowl or jar, whisk or shake together the olive oil, apple cider vinegar, hot honey, garlic, oregano, and a pinch of salt and pepper. Taste and adjust seasoning as needed.
- Place the halved cucumbers on a cutting board and lightly smash with the flat end of a chef's knife. Slice diagonally into 1 1/2 inch or so piece. Add to a bowl along with the watermelon, avocado, basil, and blue cheese. Drizzle a few spoonfuls of vinaigrette and toss to combine.
- Transfer to a bowl or platter. Serve immediately with more vinaigrette and fresh basil. If desired, add some slices of toasted ciabatta or some pita!
Notes
*Hot honey...In a small saucepan, combine 1/2 cup honey, 1/4 cup hot sauce (I like Frank's), 1 tsp cayenne pepper, 1/2 tsp each garlic and onion powders, and 1/2 tsp red pepper flakes. Heat for 1-2 minutes, stirring, until the granules dissolve. Store in an airtight container for up to 2 weeks at room temp, longer in the fridge.