Chef/owner Robin Maharaj,
Deadfish Cafe and Lounge
Sweet and savoury meet in this smoked cheddar and juicy watermelon arugula salad.
1 avocado, diced
1/2 pink lady apple, diced
1/3 cup toasted pine nuts
3/4 cups watermelon, cubed
1/4 cup grated Applewood cheddar
6 jalapeño and toasted almond stuffed green olives, thinly sliced
6 baby campari tomatoes, halved
1/4 lemon, juice of
2 Tbsp balsamic reduction
1. In a medium size bowl toss together all ingredients.
2. Drizzle dressing over salad.
3. Salt and pepper to taste.
Yield 2 servings