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This vibrant, flavorful summertime staple has been adapted from Alexandra Tallulah's "sunshine salad."
½ cup plain + full fat Greek Yogurt 1 tablespoon honey
6 cups watermelon, cubed
1 tablespoon olive oil
1 teaspoon za’atar
1 teaspoon red pepper flakes
1 teaspoon poppy seeds
Flakey sea salt
In a small bowl, mix yogurt with honey, then spread mixture on a large platter. Top yogurt with watermelon, olive oil, za’atar, red pepper flakes, and poppy seeds. Add salt to taste and enjoy.
Reviewed by Gabe Kennedy
Co-Founder of Plant People, Gabe Kennedy is an acclaimed chef and entrepreneur. Growing up in a house of healers and herbalists, he is passionate about the power of food as a tool for health, and actualized this passion and belief system into his company, Plant People. Named to Forbes 30 under 30 Gabe has shaped menus and cooked his way around the world with his mission to promote a more communal, green and healthy world.
Gabe is a graduate of The Culinary Institute of America and Cornell University School of Hotel Administration. You can learn more about his work at his website.