I’m thinking my watermelon addiction is reaching an all time high with this watermelon pizza. Can we call this a salad?
Yes. Yes we can.
Watermelon wedges make the best kind of base for a salad because it feels almost too lazy… which is why I love it! More time eating the salad, less time making the salad.
I think I can leave you to be really imaginative with the toppings, but the key is the squeeze of lime. The combination of the sweet and sour just go so so perfectly together. Otherwise it’s a fair game. Use whatever you have on hand. Even just the watermelon and the lime would be super delicious (and only 2 ingredients!).
After making this (and the devouring it) it got my recipe developing wheels moving - I’m sure you could also make this into a sweet/dessert version with a chocolate or coconut butter glaze… I’m thinking this version is next!
Hope you enjoy every last juicy drop of this summery fruit! Dig in!
Serves 6 or more // Vegan, Paleo, Gluten Free, Dairy Free, Whole30, Refined Sugar-Free & No Sugar Added
1 small-medium watermelon
Assortment of toppings:
3 radishes (assorted variety if desired)
1/2 fennel bulb
1/2 cup cherry or heirloom tomatoes
Microgreens or sprouts
Sprinkle of salt
Slice 1/2” - 1” slices of watermelon into round slices and arrange on a large platter
Microplane or thinly slice the radishes and fennel, slice the tomatoes
Place the tomatoes, shaved fennel and radishes over the watermelon. Top with microgreens or sprouts and squeeze the lime over the melon and sprinkle with a bit of salt.
Share your creations on Instagram by tagging @foodyfirst and using the hashtag #foodyfirst so I can see!