Watermelon has always tasted like summer to me. Growing up, it was a staple at family gatherings, BBQ's, and long afternoons spent outdoors. There was something so simple and satisfying about biting into a cold slice on a hot day. A staple in black culture and African- American history. This salad brings that nostalgia to the table while adding fresh vegetables, creamy mozzarella, avocado, and quinoa for a more nourishing, grown-up take on a childhood favorite.

Beyond how flavorus it is, watermelon is packed with benefits for both the body and the skin. Made up of more than 90% water, it supports hydration, which is essential for healthy-looking skin and overall wellness. It also contains vitamin C, which helps support collagen production, along with lycopene, a powerful antioxidant that may help protect the skin from oxidative stress. Combined with fiber-rich vegetables, healthy fats from avocado, protein from mozzarella, and nutrient-dense quinoa, this salad is as nourishing as it is delicious.

Recipe:

A crisp, juicy salad that lands somewhere between a BBQ side dish and afternoon spa lunch.

Serving size: 2

Ingredients

• 2 cups watermelon, cut into bite-sized cubes

• 1 medium cucumber, diced

• 3–4 radishes, thinly sliced

• 2-3 sprigs of green onion, very thinly sliced

• ½ cup fresh mozzarella pearls (or diced mozzarella)

• ½ avocado, diced

• ½ cup cooked red quinoa, cooled

• 1–2 tablespoons fresh mint, chopped (optional)

• Celtic salt, to taste

• Freshly ground black pepper, to taste

Homemade Vinaigrette

• 1 tablespoon soy sauce

• 1 tablespoon extra-virgin olive oil

• 1 tablespoon rice vinegar or fresh lemon juice

• 1 teaspoon honey or maple syrup

Whisk all vinaigrette ingredients together until combined.

Instructions

1. In a medium bowl, combine the watermelon, cucumber, radishes, sweet onion, mozzarella, avocado, and cooled red quinoa.

2. Pour the soy vinaigrette over the salad.

3. Season lightly with Celtic salt and freshly ground black pepper.

4. Add chopped mint if using.

5. Gently toss until everything is evenly coated.

6. Serve immediately.

For an ultra-cool summer version: Refrigerate the salad for 20–30 minutes before serving. The chilled watermelon, cucumber, and mint make it especially refreshing on a hot day.