Marinated shallots and watermelon will become your new best friend for summer salads.
WATERMELON PEACH PINEAPPLE CHICKEN SALAD
1 small seedless watermelon, cut into 1 inch cubes or melon balls
1 shallot, FINELY chopped
2 tablespoons avocado oil
FRESH ground sea salt and rainbow pepper, to taste
1 1/2-2 cups chopped white meat rotisserie chicken pieces
- Combine the watermelon, shallots, and mint in a large bowl with avocado oil.
- Season the mixture with salt and pepper and toss to combine.
- Toss with chicken pieces
- Transfer to a fridge and let marinate for at least 1 hour, up to 3 hours.
1/2-1 cup Monterey Jack cheese, cut into ½ cubes (optional)
2 yellow peaches, sliced
1-2 cups FRESH pineapple pieces
1 LARGE English cucumber, sliced into ½ inch thick rounds
2-3 radishes, sliced thin
7-8 snap peas, cut into bite sized pieces
- Remove from the fridge.
- Add the sliced peaches, cheese cubes and cucumbers, tossing to combine.
- Transfer to a serving platter, drizzle with the vinaigrette and season to taste with salt and pepper.
VINAIGRETTE
4 tablespoons avocado oil
3 tablespoons red wine vinegar
3 cloves garlic, FINELY minced
1 shallot, FINELY chopped
1 teaspoon dried oregano
FRESH ground sea salt and rainbow pepper, to taste
- In a small bowl whisk together ALL the vinaigrette ingredients and drizzle over the salad.
- Season to taste, adjusting as needed.
NOTE: I like white peaches, but you can use yellow if your prefer.