Goat cheese, corn and watermelon salad with basil-balsamic dressing

My husband thought I was crazy as I prepared this salad but after one bite, he was quick to proclaim it one of my best. It’s a wonderful mix of my favorite summer fruit and vegetables so I knew it would be tasty.

Ingredients

Fresh ear of corn (1)

Avocado (1)

Watermelon (seedless)

Fresh herb salad mix (1 box)

Goat cheese crumbles (2-3 tbsp)

Mint (8-10 leaves)

Basil-balsamic dressing (4 tbsp)

Black pepper

Break the muddy leaves and stem off the ear of corn and microwave the whole thing on high for 5 minutes.

Cut the avocado into halves and carefully slice the flesh right in the skin – there’s no need to try a peel it as you can scoop it out with a spoon.

Trim the rind from a 2-inch slab of watermelon and chop into bite-sized cubes. You can chop more or less to taste. (I cut up more and nibble the extra pieces to distract myself from the cheese.)

The corn should be ready by now so remove the leaves and silks (using oven gloves as it’s very hot) and use a sharp knife to slice the kernels off in strips.

Now it’s time to assemble. Place the lettuce on two dinner plates and split the avocado, watermelon and goat cheese crumbles between them. Use scissors to snip the mint leaves into thin slices over the top. Drizzle the basil-balsamic dressing over the whole mixture and grind on some black pepper to taste.

Serves 2. You could buy a pre-roasted chicken to add some protein or serve more people.

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