The small stand that a Dominican man opens up every Friday afternoon is the closest thing we get to having a farmers market on Virgin Gorda. On any other day of the week, the area he sets up is a large empty land in the middle of our downtown on the island. However, when he is there, it looks like there is a big event happening.
I promise you, during the time he is there it is possible to see almost all of the local homecooks of Virgin Gorda. And since it is a small island, everyone knows each other. So it is like a very friendly environment, where everyone talks to each other as they are doing their shopping.
I look forward to going there because I get to chat with them and ask what they are making with the stuff they buy. I love learning about some of the local dishes and techniques that they use to cook.
Depending on the season, the Dominican man sells fresh fruits and vegetables like coconuts, bananas, papayas, watermelon, sweet potatoes, yams, plantains, etc.
Last week, Dwight and I went there hoping that we could get some watermelon. We both think that there is nothing more refreshing than a cold slice of watermelon under the hot Caribbean sun.
Luckily, he had plenty available. Without thinking further, we bought two (10-pound each) watermelons. For some reason, up until it was time for us carry them up to our apartment, we did not think that it would be too much for just the two of us.
As you can imagine, it took us close to a week to finish one 10 lbs. watermelon.
I don’t what we were thinking?!?
Since I did not want the second one to go bad, I decided to cut it up into cubes and make a salad with it. At first, I thought about crumbling some feta cheese on top and serving it simply that way.
But then I decided to make it a little more interesting by adding some ripe cubed avocados, chopped fresh mint, and thinly sliced red onions. I made a quick dressing with a splash of olive oil, freshly squeezed lime juice, and salt and pepper. After I drizzled it over the salad and gave it a gentle stir, we ended up with a perfect salad that is full of summer flavors.
Watermelon, Avocado, and Mint Salad with Feta Cheese
A vegetarian refreshing summer salad made with layering watermelon with avocados, fresh mint and feta cheese.
- Prep Time: 20 minutes
- Total Time: 20 minutes
- Yield: 4
- Category: Salad
- Method: Raw Food
- Cuisine: Mediterranean
For the Salad
- 4 cups of cut watermelon, 1 inch cubes
- 1 ripe avocado, cut into small slices or cubes
- 1/2 red onion, thinly sliced
- 1/2 cup fresh mint, chopped
- 1/2 cup feta cheese, crumbled
For the dressing:
- 2 tablespoons good olive oil
- 1 tablespoon lime juice, freshly squeezed
- 1 teaspoon coarse sea salt
- 1/4 teaspoon black pepper
- Place watermelon, avocado, red onion slices, and mint in a large salad bowl.
- To make the dressing, whisk olive oil, lime juice, salt and pepper.
- Drizzle over the salad. Gently stir everything to combine.
- Cover it with stretch film and let it marinade in the fridge for 30 minutes.
- When ready to serve, sprinkle crumbled feta cheese on top.
- Serving Size: 1
- Calories: 248
- Sugar: 11.4g
- Sodium: 658.4mg
- Fat: 18.4g
- Carbohydrates: 19.5g
- Fiber: 5.1g
- Protein: 5.2g
- Cholesterol: 16.7mg