Surprisingly easy to prepare, this stacked watermelon, avocado, and feta salad is fun, beautiful, and absolutely delicious.
Because I have a Tiny Kitchen I don’t have food molds. I used a metal coffee cup lined with wax paper. If you have a clear tumbler glass you can spray it with olive oil and that will make it easier to see your stack.
EQUIPMENT: fine mesh strainer, food mold
Stacked Watermelon Salad with Avocado and Feta Cheese
Cuisine: AmericanDifficulty: AverageServings
1
servingsPrep time
30
minutesIngredients
3 cups cubed seedless watermelon
1 teaspoon cumin seeds
1/2 cup feta cheese
1 tablespoon chopped fresh mint
1 cubed ripe but still firm avocado
sea salt
Directions
- Place watermelon cubes in a fine mesh strainer and press down slightly. Let the juice drip into a bowl so you can drink it later.
- Place a small cast iron skillet over medium heat and add cumin.
- Toast stirring constantly until cumin is fragrant.
- Remove from heat.
- Press down on the watermelon again to remove as much juice as possible without pushing the watermelon through the strainer.
- Cut feta cheese into small pieces and mix with mint.
- Press feta mint mixture evenly into mold. Use a drinking glass or something similar to press it flat.
- Give the watermelon cubes one last press to get the juice out and gently mix with cumin seeds.
- Press watermelon cumin mixture into mold on top of the feta mint mixture.
- Lightly salt chopped avocado and press on top of watermelon mixture.
- Turn mold upside down and release onto a small salad plate.
