Salad: Pineapple Watermelon
By Lishka DeVoss

Cut in half or double this recipe. Very flexible.

INGREDIENTS

2 ounces feta, crumbled
1/2 cup fresh cilantro sprigs (or 1/3 cup torn fresh mint)
Tajín, for sprinkling

PREP (whisked together in this order):
1.5 tbsp extra-virgin olive oil
1 tbsp apple cider vinegar
1 tbsp lime juice
1/2 tbsp honey (optional)
2 tbsp finely chopped red onion
1/2 jalapeño, thinly sliced (optional)
salt and pepper (to taste)

BOWL:
3/4 pound watermelon, bite-size chunks
3/4 pound pineapple, bite-size chunks

PREPARATION

1. Let PREP sit for at least 10 minutes before using.

2. Combine PREP and BOWL. Chill until serving.

3. When ready to serve, add feta, cilantro and Tajin.

Updated 2021-12-03

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