Here are three recipes that feature WATERMELON. Perfect for summertime get-togethers, camping trips, and BBQ's.
Watermelon is a topnotch thirst quencher. It's almost 92% water, and one cup has just about 50 calories (not that you should count!). So if water is getting boring, try some juicy sandia! Plus reap the rewards of antioxidants (lycopene and beta-carotene) and vitamin C. Watermelon for the win!
I like the small, round-shaped watermelons for these recipes, as they tend to be a bit sweeter. I also find that the bigger ones can get really soft near the center, which is great for eating alone but not the best for recipes where you want them to hold their cubed shape. Also, here's how I easily cut and cube watermelon:
When assembling these dishes, think SIMPLE and VARIATION. Almost all of the recipes below can be modified by adding/substituting mint, jalapeno, lime, cucumber, or sometimes feta cheese. These foods stand out on their own, so no need to overcomplicate things - each ingredient is meant to shine. Measurements are also not exact, so tweak to your preferences!
- About 5 cups chopped seedless watermelon
- About 1 cup water (or sub coconut water)
- pinch of salt
- Fresh mint leaves (from 4-5 sprigs)
- Honey (optional)
- Place watermelon, water, and salt in a blender and blitz until smooth. Add the mint leaves and pulse a few times just to incorporate. Variations: Fresh squeezed lime juice (and maybe some vodka?)
Arugula Watermelon Salad
- Couple large handfuls wild arugula or baby arugula
- Couple small handfuls Pea shoots
- About 2 tablespoons olive oil
- Juice from 1/2 a lemon
- 1-2 cups cubed watermelon
- feta cheese (I used sheep feta)
First, combine the arugula and pea shoots in a bowl. In a small jar, add the olive oil and lemon juice. Put a cap on the jar and shake vigorously. Drizzle the dressing over the lettuce and toss gently. Add the watermelon and feta and toss again gently. Place in serving platter, adding a few extra cubes of watermelon and feta on top. Variations: add mint
Spicy Watermelon Jalapeno Salad
This was inspired by my dear friend Diane. It's so simple, but packs a powerful flavor punch!
- About 1/2 large watermelon
- 1 -3 jalapeno peppers, de-seeded and sliced as thin as possible
- juice from 4-5 limes
- 1 bunch mint leaves, roughly chopped.
Add all ingredients to a bowl and toss gently. If preferred less spicy, use less jalapeno. Spice lovers, keep in the veins and seeds and chop finely. As per the wise words of Diane, if you keep the jalapeno slices in rounds, it's a great indicator of spice level and a fair warning that the dish may not be for children. Variations: add chopped cucumber, feta cheese, and/or avocado!