The Ardent Epicure

An Ode to the Pleasures of Food

Summer Sunshine Watermelon 
Sunflower and Greens Salad


Summer brings with it thoughts of warm evenings, picnics, barbecues and 
of course sunflowers. And since staying cool becomes a priority,
a cool and refreshing salad hits the mark...


I am going to get a bit personal now and tell you something about myself...
I have a vice and I mean a hardcore habit type of vice. This vice or habit comes in the
form of a small seed encompassed within a hard little shell. While others munch
happily on popcorn during a movie or while curled up with a favorite novel, I happily
and obsessively pop one after the other of these nutty little treasures into my mouth.
 You may have guessed by now that these little jewels
are non other than the sunflower seed.

Why you may be asking yourself, exactly is she rambling on about these seeds.
Clearly there are no sunflower seeds here in the recipe. Sure there is a sunflower
in the photo and its bright yellow sunny petals here, but clearly no seeds. A few months
back I discovered a new obsession in the form of Sunflower Greens. These are as
addictive as my beloved seeds, with a nutty crunch and flavor to match.
And as with many baby greens or sprouts they are an excellent
 source of  protein, vitamins and minerals.


Fresh summer fruits are another classic delight that showcase their beauty all through
 the season. Watermelon is of course among the most classic of summer delights.
To assist you with a bit of summer seduction we are going to prepare a chopped
 greens salad with sweet watermelon. Adding a bit of fresh snappy cilantro
 and a sweet but slightly peppery dressing


What you will need:
For the salad:
1 baby seedless watermelon, slice and reserve juice
4 ounces sunflower greens
4 ounces pea shoots or greens
1/2 small bunch cilantro leaves
1 small bunch edible sunflower petals

For the dressing:
1 fresh lemon, juiced
1/2 cup sunflower oil, or other light oil
2 Tbs  reserved watermelon juice, or to taste
1/4 teaspoon fresh ground pepper
Pinch of cayenne pepper
1 tablespoon honey, or to taste


Lets get it together:
For the salad
Begin by slicing your melon (down the center if using the shell as a bowl)
 then chop of slice melon fruit to desired shapes.
Take both sunflower greens and pea shuts, cutting of stems about 1/8th of an inch from leaves,
 then chop leaves. Tear sunflower pedals  into smaller pieces. 

For the dressing:
Add all ingredients into a blender or small food processor, slowly add oil 
while blending until completely incorporated. Add additional honey 
and pepper to taste if desired.
Once your dressing is complete toss greens with dressing, then add watermelon
 and lightly toss or layer as I did.

Note: When using flowers as an ingredient please make sure they are grown for 
consumption as the types of pesticides used for flowers will very 
between edible and non-edible.

This recipe was featured on Honest Cooking 

And check out these other watermelon treats...
Mexico On My Plate: Agua De Sandia - Honest Cooking
Watermelon Feta Salsa with Fresh Horseradish,
 Euro-Mexican Fusion - Spicie Foodie 
Salted-Herbed Watermelon Granita - Como Water


Enjoy~
Alisha ~ Magic of Spice

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