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+ servings
Watermelon Summer Salad

Watermelon Summer Salad

A light and fresh summer salad with watermelon, sweet corn, cauliflower and avocado.
Course Salad
Cuisine Peaches / Plums / Pears / Watermelon
Servings 1


  • Fresh Express Baby Spinach stems removed
  • 1 ear of sweet corn shucked
  • 1/2 head cauliflower cut into very small florets
  • 1 avocado pitted, peeled and diced small
  • 1 cup watermelon diced in small, uniform pieces
  • 4 large sea scallops
  • 1 Tablespoon extra virgin olive oil

Dressing Ingredients:

  • 4 Tablespoons extra virgin olive oil
  • 2 Tablespoons crème fraiche
  • 2 Tablespoons champagne vinaigrette
  • 1 Tablespoon shallot minced
  • 1 teaspoon Dijon mustard
  • 1/4 teaspoon white truffle oi (optional)
  • Salt to taste


  • Bring a medium pot of water to a boil.
  • When boiling, add the corn and cauliflower. Cook for approximately 3 minutes, until the starchiness it out of the corn.
  • When the corn and cauliflower are done cooking, transfer to an ice bath to stop the cooking process. Drain off water and ice, set aside.
  • In a large mixing bowl, toss spinach, corn, cauliflower, avocado and watermelon with the dressing until well coated.
  • Season scallops with salt and pepper.
  • Coat a large, heavy sauté pan with extra virgin olive oil over medium heat. Cook scallops in pan until they are golden brown on one side, about 2 minutes.
  • Turn and brown on the other side, about 2 minutes. When finished cooking, serve on top of the salad or on the side.

Dressing Instructions:

  • In a blender, combine all ingredients, except for the oil.
  • Slowly and gradually, in a stead stream, add the oil.
  • Season with salt.
Keywords Picnic & Patio, Salads, Seafood, Seasonal, Spinach, Vegetarian