✤3 lbs ripe, seedless watermelon, cut into 1-inch cubes
✤1 small cucumber, thinly sliced rounds
✤1/2 cup (~40g) shallots, thinly sliced
✤3 tbsp red wine vinegar
✤1/4 tsp salt
✤2 tbsp olive oil
For the sauce:
✤1 cup (~227g) fat-free Greek yogurt
✤1/3 cup lightly packed combo of freshly chopped fresh mint & basil
✤1 tbsp olive oil
✤1 tsp (7g) honey
❖In a small bowl, combine the shallots, red wine vinegar & 1/4 tsp salt. Toss to combine and place in fridge to pickle at least 10 min.
❖In a large bowl, combine all sauce ingredients and whisk together until well combined.
❖Plate the watermelon and cucumber, top with the shallots and swirl sauce over top. Drizzle with the 2 tbsp olive oil and season with salt and pepper.
