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Watermelon and tomato salad with lemon verbena in lime dressing

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Ingredients for 2 servings:

  • ½ small watermelon(s) (mini watermelon)
  • 2 m.-large tomato(s)
  • 1 stalk of lemon verbena
  • 2 tbsp lime juice, freshly squeezed
  • 1 tbsp walnut oil
  • salt and pepper

Instructions

Working time approx. 10 minutes; Total time approx. 10 minutes

Quarter the watermelon and scoop out the flesh with a watermelon baller. Wash and slice the tomatoes. Arrange the melons and tomatoes on plates along with the melon rinds. Make the dressing, season to taste, and drizzle with the chopped lemon verbena.

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Written by John Myers

Professional Chef with 29 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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