Welcome back to my weekly Sunday salad share! I’ve lucked out with a few really flavorful watermelons recently, so I’ve been fitting watermelon into as many of my meals as possible. This particular salad idea turned out to be really tasty, so I wanted to make sure I shared the recipe.
Does that look like delicious watermelon, or what?!
This ingredient list will make 2 salads the size of the salads pictured above.
Rinse and drain the spinach leaves and then add them to 2 salad bowls. Split the watermelon and rinsed blueberries evenly amongst both bowls, then add almond slivers. Sprinkle coconut flakes atop the salad — but don’t add too many since coconut is high in saturated fat. I like NOW Foods Organic Shredded Coconut Flakes because it’s inexpensive, tastes great, and they don’t add any extra sweeteners (coconut doesn’t need additional sugar).
If you like a salty + sweet combo and agree that everything is better with bacon, go ahead and add freshly cooked bacon bits as the final topping. I added one slice of bacon to each salad and it was the perfect finishing touch! There’s just something about the combination of sweet and juicy watermelon paired with crispy bacon that is tasty beyond belief!
This just became my new favorite way to eat watermelon.
I added my favorite Braswell’s Raspberry Vinaigrette Dressing to the spinach leaves, but didn’t pour it over the entire salad because the rest of it was flavorful enough without any dressing. If you have any questions, please let me know in the comments. As always, you can follow us on Bloglovin’ or sign up for our weekly newsletter so you’ll never miss a post. Have a happy and healthy week!
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