I didn’t even know there was such a thing as a yellow watermelon.

Until last week.

Have I been living under a rock?

I mean seriously- where the heck did yellow watermelon come from?

And Why have I never, ever seen one before?

You’ll never guess how I discovered it.

You woulda’ thought a farmers market, right?

Nope.

Leave it to good ol’ Pineterest where I found a whole slew of yellow watermelon ideas.

I wasn’t quite sure what it was or how this funny looking yellow melon was going to taste…

But it sure looked pretty when chopped up.

So, I simply just did what I do best and started experimenting in my kitchen.

Me, a yellow watermelon, a pretty pink watermelon and some fresh berries from the market.

My yellow melon wasn’t as sweet as I had hoped.

Was a bit bland, actually.

But maybe that was just the particular melon I grabbed.

I dunno.

But I do know that I’ll be sticking with the pink watermelon from now on.

The pink girls have more flavor, don’t ya think?

Anyway, back to the recipe. This fruit salad comes from my cooking role model, my grandma- who was the most amazing cook (and baker) in the world. I wish she was still alive to see some of my fun creations but I’m sure she’s watching down on me in the kitchen gettin’ messy with my food.

I’ve loved making fruit salads for so long and every time I open up a pint of berries or slice a melon- it brings me back to those carefree summers of being a kid and picking fresh strawberries in the fields with my grandma.

Every summer she’d take my sister and I into the fields and pick for hours.

I remember eating the berries right after picking them- my face was red with berry juice but they were so worth it.

And so, once again I opened a box of fresh berries and sliced a melon or two last week- only to think back to the days I spent with my grandma and those warm summer memories of making strawberry shortcake and ambrosia salads with our freshly picked fruit.

So, this year I’m gathering all the fresh melons and berries I can find to whip up an extra special treat.  Well, this fruit salad is a real treat- but today is my papa’s birthday and I’ll be heading to the beach to make him something extra special- with lots n’ lots of berries.

Maybe a gluten-free strawberry shortcake?

What do ya think?

Happy Birthday to my Father… To many more years of health and happiness with mom, Aly and I.

Watermelon Berry Salad
Serves: 4
 
Prep
Cook
Total
 
Gluten-Free and Vegan
Author:
Recipe type: Entree

Ingredients

  • 2 cups yellow watermelon cut into 1/2 inch chunks
  • 2 cups pink watermelon cut into 1/2 inch chunks
  • 1 cup fresh blueberries
  • 6 fresh strawberries quartered
  • 3 cups packed fresh baby mixed greens
  • 2 tsp. fresh lemon zest
  • 1/2 tsp. sea salt
  • 1/2 tsp. freshly ground white pepper
  • 2 Tbsp. sesame seeds
  • 1 tsp. Dijon mustard
  • 2 Tbsp. apple cider vinegar
  • 2 Tbsp. Barlean's Flax Oil

Instructions

  1. In a large bowl, combine watermelon, blueberries, strawberries, mixed greens and lemon zest; set aside in the fridge for 10 minutes.
  2. In a small bowl, whisk remaining ingredients. Place in the refrigerator for 5 minutes.
  3. Remove salad and dressing from fridge. Drizzle dressing over salad; gently toss to combine.
  4. Serve chilled.
Nutrition Facts
Watermelon Berry Salad
Amount Per Serving (4 g)
Calories 190 Calories from Fat 99
% Daily Value*
Total Fat 11g 17%
Saturated Fat 1g 5%
Cholesterol 0mg 0%
Sodium 263mg 11%
Potassium 312mg 9%
Total Carbohydrates 21g 7%
Dietary Fiber 3g 12%
Sugars 14g
Protein 3g 6%
Vitamin A 24.5%
Vitamin C 44.4%
Calcium 9.3%
Iron 10.5%
* Percent Daily Values are based on a 2000 calorie diet.

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Hi, I'm Amie!

I’m here to share my story of healing with you. I know what it’s like to suffer and not know what’s going on with your body. I’ve been there. I was lost, searching for answers and alone for 10 years until I learned how to get my body working for me, not against me—to address the underlying symptoms instead of using a Band-aid approach to reclaim my vitality. I want to show you that eating and living clean feels incredible. Once you see life this way, you’ll never go back. Ever. Come play along with me on Instagram, Pinterest, Facebook and Twitter. I’m here for you. xo

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11 comments

  1. This time of year I can really sink my teeth into fruit salads. I like to let them chill in the fridge overnight. The flavor, especially if I sprinkled it with coconut, intensifies.

  2. HI AMIE,

    THIS FRUIT SALAD LOOKS VERY INVITING I HAVE BEEN MAKING ALL YOUR SALADS SINCE IT IS OVER 100 HERE DAILY COLD FRUIT,BERRIES AND GREENS SEEM TO BE HE ANSWER. I HAVE NEVER SEEN YELLOW WATERMELON BUT IT LOOKS GOOD. I WILL MAKE THIS SALAD AND THE DRESSING LOOKS WONDERFULY. I HAVE BEEN TOASTING COCONUT AND SPRINKLING IT OVER THE TOP, SO GOOD. THANK YOU FOR SHARING WITH ALL OF US. HAVE A WONDERFUL BIRTHDAY WITH YOUR DAD.

  3. HI AMIE,

    I MADE THE SALAD YESTERDAY AND IT WAS WONDERFUL EVERYONE ENJOYED I THINK I ATE MORE THEN I SHOULD. IT WAS SO COLORFUL AND MADE A GREAT PRESENTATION AT MY TABLE. THANK YOU

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