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Serve this refreshing, colorful salad alongside grilled chicken or steak for an irresistible combination of spice, citrus and crunch. Try to find Mt Vikos Greek feta—it's made of both goat and sheep's milk cheese, which imparts a tremendous amount of flavor.
Ingredients
Lime Vinaigrette
- ½ cup lime juice
- 1 large shallot, minced
- 1 tablespoon honey
- 1 teaspoon kosher salt
- ½ teaspoon ground pepper
- ½ cup olive oil
Salad Ingredients
- 3 cups baby spinach
- 3 cups arugula
- ¼ watermelon, cut into 1-inch cubes
- ½ jicama, peeled & cut into ½-inch cubes
- 1 avocado, cut into ½-inch cubes
- 1 mango, peeled & cut into ½-inch cubes
- 12 oz. feta cheese, cut into ½-inch cubes
- 1 cup packed fresh mint leaves, julienned
- ¼ cup toasted coconut flakes
- ½ teaspoon cayenne pepper
Instructions
1. Make Vinaigrette: In a large bowl, whisk together the lime juice, shallots, honey, salt, and pepper. Slowly pour in the olive oil, whisking constantly, to emulsify.
2. Prepare Salad: Add the spinach and arugula to the bowl and lightly toss with half of the vinaigrette. Add watermelon, jicama, avocado and mango and toss to coat. Add more vinaigrette as desired.
3. Top with feta, mint leaves and coconut flakes. Sprinkle with cayenne pepper and serve.
