Junior Chef Master Class. Williams Sonoma

cup chopped leek, white

      and pale green parts only  Yukon gold potatoes,

      thinly sliced 8 large eggs1/2 teaspoon kosher salt1/ teaspoon freshly ground pepper1/2 cup shredded Gruyère cheese

      31

      Breakfast

      34 watermelon, mango & avocado salad with mint & lime

      36 mixed citrus salad with celery curls

      37 green & yellow chopped salad with creamy lemon vinaigrette

      39 caprese bombs with pesto dressing

      40 asian chicken salad with peanut dressing

      41 superfood kale & quinoa salad with pomegranate

      42 broccoli & cheddar soup with diced ham

      43 summer vegetable soup with croutons & basil drizzle

      45 miso soup with soba noodles, tofu & mushrooms

      Soups & Salads

      

      

      makes6

      servings

      1 small seedless watermelon, about 3 lb (about 3 cups cubed watermelon)

      1 ripe mango

      1 avocado

      Grated zest and juice of 1 lime /4 cup chopped pistachios

      or toasted sliced almonds6 fresh mint leaves, torn

      into small pieces

      Watermelon,Mango & Avocado Salad with Mint & Lime

      DICE THE WATERMELON

      Cut the watermelon in half. Place the halves, cut sides down, on a cutting board. Using a sharp knife and following the contour of the fruit, cut away the rind, including all of the white flesh, until you are left with only the melon. Cut the watermelon halves into 1-inch slices, then lay the slices flat and cut into /2-inch cubes.Transfer to a serving platter.

      DICE THE MANGOHold the mango on a narrow side on a cutting board. Using a large, sharp knife, cut just to one side of the center to cut the mango flesh from the wide flat pit. Turn the mango and cut the flesh from the other side. Using a small, sharp knife, cut off the mango peel, dice or slice the flesh, and add to the platter.