This salad can be served all year round. Its crunchiness and refreshing texture makes any dinner party a success.
| 1⁄4 | tsp | sea salt (or more to taste) |
| 1 | tbsp | shallots (finely chopped) |
| 1 1⁄2 | tbsp | rice vinegar |
| 1 | c | Stonyfield Organic Fat Free Plain Yogurt |
| 1⁄4 | c | extra virgin olive oil |
| 1 | c | fresh spearmint (coarsely chopped) |
| 1 | c | sunflower sprouts |
| 4 | c | mixed red and yellow watermelons (cut into 1-1/2" cubes) |
| Garnish with fresh ground black pepper and spearmint |
In a bowl emulsify yogurt and olive oil together with a whisk.
Add the shallots, spearmint, vinegar and salt.
Mix all ingredients together and refrigerate till serving.
Dice the watermelon(s) and serve it on a bed of sunflower sprouts.
Drizzle spearmint yogurt dressing on top and garnish with fresh ground black pepper and spearmint.