Here’s a different way to serve watermelon, for Memorial Day and all summer long.
2 cups cubed watermelon (about ½” cubes)
½ cup sliced celery
½ cup seedless red grape halves
Dash of salt
¼ cup Greek yogurt
2 tablespoons sliced almonds, toasted
Stir together watermelon, celery, and grapes in bowl. Just before serving, stir salt into yogurt for dressing. You may want to add a little water to lighten the thickness. Pour mixture over fruit and stir until coated. Sprinkle with almonds.
Here’s our other watermelon salad recipe, with feta cheese and balsamic vinegar.
More about watermelon at http://watermelon.org/