Summer Melon and Feta Salad with Salted Herbs from Bas-Saint-Laurent

by Carine Jobart | Jun 4, 2026 | appetizer, Featured Recipes, Main course, side dish

Summer Melon and Feta Salad with Salted Herbs from Bas-Saint-Laurent

An original recipe from Stéphanie Ross
Photo credit: Nathalie Charron

Easy to prepare, this refreshing salad combines vibrant flavours with irresistible textures. The perfect side dish for sunny days, shared meals and relaxing moments on the patio.

Preparation

15 min

Ingredients

4 cups watermelon, cut into cubes (or cantaloupe)
2 Lebanese cucumbers, sliced
½ cup red onion, thinly sliced
½ cup crumbled feta cheese
¼ cup lightly toasted pumpkin seeds
A few fresh mint leaves
2 tbsp extra virgin olive oil or virgin camelina oil
4 tsp lemon juice
2 tsp honey
½ tsp Dehydrated Salted Herbs from Bas-Saint-Laurent
Freshly ground pepper, to taste

Preparation

Arrange the watermelon, cucumber, onion, feta, pumpkin seeds and mint leaves creatively on a large serving platter. Set aside. Set aside.
In a small bowl, whisk together the oil, lemon juice, honey, Salted Herbs and black pepper. Pour over the salad ingredients and distribute evenly.
Serve immediately and enjoy.

Suggestion And Tips

This watermelon salad is the perfect side dish for the summer season! It pairs beautifully with all your favourite grilled dishes.

Recipes to discover

Summer Grilled Focaccia Sandwich with Salted Herbs from Bas-Saint-Laurent

by Carine Jobart | Jun 4, 2026 | Featured Recipes, Main course

Back to Recipes

Summer Grilled Focaccia Sandwich with Salted Herbs from Bas-Saint-Laurent

An original recipe from Stéphanie Ross
Photo credit: Nathalie Charron

The perfect recipe for sunny lunches and gourmet picnics! Fresh and colourful, this grilled focaccia sandwich is sure to please. Salted Herbs from Bas-Saint-Laurent add a delicious touch that enhances every bite with ease.

Preparation

15 min

Ingredients

1 small individual focaccia, sliced in half horizontally
Extra virgin olive oil (or virgin camelina oil)
Fresh Lime and Salted Herbs Sauce
Grilled vegetables of your choice: zucchini, red bell pepper and red onion
1 pinch Dehydrated Salted Herbs from Bas-Saint-Laurent
Crumbled feta cheese or bocconcini, to taste
Arugula, to taste
Freshly ground pepper, to taste
Optional: grilled chicken or sliced steak

Preparation

Lightly brush the focaccia with oil, then grill for a few minutes on the barbecue, in a skillet or in the oven until lightly golden.
Spread the Fresh Lime and Salted Herbs Sauce inside the focaccia. Layer the grilled vegetables, then season evenly with a pinch of Salted Herbs and freshly ground black pepper, to taste. Top with feta cheese and arugula.
Close the sandwich, cut in half and serve immediately.

Tip

For an extra touch of flavour and richness, drizzle a little extra virgin olive oil or virgin camelina oil inside the sandwich just before serving.

Recipes to discover

Mexican-Quebec Guacamole with Salted Herbs from Bas-Saint-Laurent

by Carine Jobart | Jun 3, 2026 | appetizer, Featured Recipes, side dish

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Mexican-Quebec Guacamole with Salted Herbs from Bas-Saint-Laurent

An original recipe from Stéphanie Ross
Photo credit: Nathalie Charron

Inspired by a recipe prepared by our Mexican workers, this fresh and flavourful version revisits a classic crowd-pleasing dish with Salted Herbs from Bas-Saint-Laurent, which replace salt while delicately enhancing the flavours.

Preparation

15 min

Ingredients

3 ripe avocados, peeled and pitted
1 large handful fresh cilantro (optional)
1 small jalapeño, seeds removed (see tip*)
½ small yellow onion, halved
1 garlic clove<br/>
1½ to 1¾ tsp Classic Salted Herbs from Bas-Saint-Laurent
6 to 7 tsp lime juice, to taste

Preparation

In a small blender, blend all ingredients (except the garnish) until smooth and creamy. Add a little water, if needed, to adjust the consistency.
Taste and adjust the amount of Salted Herbs from Bas-Saint-Laurent as needed.

Suggestion And Tips

How to reduce the heat of jalapeños
To make jalapeños milder, remove the seeds and the white membranes inside the pepper. Most of the capsaicin responsible for the heat is concentrated in these parts. This will give you a softer, more balanced flavour while preserving the pepper’s characteristic freshness.

Garlic substitution
If using jarred minced garlic instead of fresh garlic, 1 large garlic clove is equivalent to approximately 1 teaspoon of minced garlic.

Serving suggestion
Guacamole is best enjoyed fresh, shortly after preparation, when it is still vibrant green and full of flavour. Serve it with toasted pita chips, tortilla chips, fresh vegetables, in tacos or as a topping for summer grilled dishes.

Storage
This recipe can be stored in an airtight container in the refrigerator for approximately 1 to 2 days.