You know what tastes like summer? This watermelon salad recipe I'm sharing with you today. It has all the it factors to qualify for a summer staple: easy, refreshing, tasty, sweet, and citrusy. You guys, this is legit summer on a fork.
I've been growing mint on my patio for several months now and have noticed that it's been thriving since then, which I'm sure has nothing to do with me. Green thumb is something that's not part of my life...like I killed my cactus plant. Who does that? Me. Yeaaaah....
When I proudly told my sister how much it's grown, she responded with, "Well it's not a herb...it's a weed." So matter of fact, that little one. Did you guys know that? I sure didn't but it definitely makes sense as to why it's been growing at such a rapid pace with very little effort from me other than watering it. Since I didn't want to waste my fragrant mint leaves, I've been on the search for recipes that utilize mint into their ingredients and surprisingly came across several recipes that use mint and watermelon together.
Ever since I discovered the bright flavors of mint and watermelon together, this salad has been on frequent rotation in my kitchen. A good friend of mine was over my place a couple of weekends ago so I made this as our dessert and she, too, was surprised at the amazing pairing of these two. We easily had second helpings of this salad/dessert, which by the way was after a very full dinner. But, that's just how we roll.
I wanted to share this recipe today seeing that tomorrow is July 4th and lots of BBQs/get togethers will be happening. If you're stuck with what to make and want something incredibly easy, refreshingly tasty, and impressively worth making, assemble this watermelon salad. Trust and believe this will wow your family/guests. They don't even have to know how simple it is---that'll just be between you and I.
Have a safe and relaxing holiday. Xo.
Recipe (Adapted from www.foodandwine.com) Servings: 8
8 cups seedless watermelon chunks (1 inch), from a 6-pound melon
1/4 cup fresh lime juice
Pinch of cayenne pepper
1/2 cup mint leaves, torn
Salt
Procedure
1. In a large bowl, toss the watermelon with the lime juice and cayenne. Fold in the mint leaves, season with salt and serve.
*The watermelon salad can be refrigerated overnight. Fold in the torn mint leaves just before serving.
I've been growing mint on my patio for several months now and have noticed that it's been thriving since then, which I'm sure has nothing to do with me. Green thumb is something that's not part of my life...like I killed my cactus plant. Who does that? Me. Yeaaaah....
When I proudly told my sister how much it's grown, she responded with, "Well it's not a herb...it's a weed." So matter of fact, that little one. Did you guys know that? I sure didn't but it definitely makes sense as to why it's been growing at such a rapid pace with very little effort from me other than watering it. Since I didn't want to waste my fragrant mint leaves, I've been on the search for recipes that utilize mint into their ingredients and surprisingly came across several recipes that use mint and watermelon together.
Ever since I discovered the bright flavors of mint and watermelon together, this salad has been on frequent rotation in my kitchen. A good friend of mine was over my place a couple of weekends ago so I made this as our dessert and she, too, was surprised at the amazing pairing of these two. We easily had second helpings of this salad/dessert, which by the way was after a very full dinner. But, that's just how we roll.
I wanted to share this recipe today seeing that tomorrow is July 4th and lots of BBQs/get togethers will be happening. If you're stuck with what to make and want something incredibly easy, refreshingly tasty, and impressively worth making, assemble this watermelon salad. Trust and believe this will wow your family/guests. They don't even have to know how simple it is---that'll just be between you and I.
Have a safe and relaxing holiday. Xo.
Recipe (Adapted from www.foodandwine.com) Servings: 8
8 cups seedless watermelon chunks (1 inch), from a 6-pound melon
1/4 cup fresh lime juice
Pinch of cayenne pepper
1/2 cup mint leaves, torn
Salt
Procedure
1. In a large bowl, toss the watermelon with the lime juice and cayenne. Fold in the mint leaves, season with salt and serve.
*The watermelon salad can be refrigerated overnight. Fold in the torn mint leaves just before serving.
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