Excerpt via Plant People
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 CBD olive oil
1 teaspoon za’atar
1 teaspoon red pepper flakes
1 teaspoon poppy seeds
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. Salt to taste and enjoy.