This, a combination of watermelon, feta, and pecans, just works.
By Amrita Rawat
I hardly ever used to eat salads at home because I thought they were rather boring. It didn’t occur to me to jazz it up until much, much later. I love sampling random mixes of greens even though I mostly can’t tell them apart. And I love having different textures in each bite, held together with a vinegar-y sweetness.
- Spring mix of greens (or just baby spinach), washed clean
- Sprinkling of pepper
- ½ cup watermelon, cubed
- handful of pecans or walnuts
- small handful of feta or goat cheese
- half an avocado, sliced
- one slice of red onion
- Toss all ingredients in a bowl.
Amrita Rawat is the author of the blog Chai and Dumplings. Born in India and a lifelong resident of Atlanta, she recently moved to Saint Louis. Her love for food stems in part from its ability to bring cultures together and in part from how darn good it feels to eat a delicious meal. She loves traveling and has eaten her way through cities like Hong Kong, Paris, Budapest, Mumbai, and Shangri-la. Amrita is also a contributor to Sauce Magazine in St Louis.