I don’t know about you, but for almost everyone I know, summer = watermelon. The three following recipes will offer easy ways to bring the season’s favorite fruit into your breakfast, lunch or dinner routine. Or happy hour! Let’s not forget happy hour…
Watermelon Feta Salad
The caprese of summer: watermelon and feta. It’s a winning salty-sweet combination that I’m sure you’ve seen before. This version adds fresh lime, mint and black pepper for some extra brightness and depth of flavor. The dish is light and refreshing— perfect alongside just about anything to come off of your grill this season.
- 3 cups chopped watermelon (about 1 inch pieces)
- 5 ounces feta, cut into 1/2 inch cubes
- 1 teaspoon fresh lime juice
- 1 teaspoon extra-virgin olive oil
- freshly ground black pepper
- fresh mint for garnish
In a large bowl, add the watermelon and feta. Drizzle the lime juice and olive oil over the top and season with pepper to taste. Gently toss to combine. Transfer to a serving bowl and garnish with torn mint leaves. Serve immediately.
A two-ingredient smoothie? Groundbreaking.
Yes, a two-ingredient smoothie. This is inspired by an old Kimberly Snyder recipe (so old that I can’t actually find the original to link here), and I’ll be honest— I tried my best to chef it up. I made three other versions, one each with lemon, mint and cinnamon. They were all good, but the original duo is the winner. Watermelon is incredibly hydrating and the almond milk adds protein and richness. The resulting blend tastes like watermelon ice cream. Groundbreaking indeed.
- 1½ scant cups chopped watermelon, frozen overnight
- 1½ cups unsweetened vanilla almond milk
Combine both ingredients in a blender and purée until smooth. Pour into a glass and serve.
Note: I often add protein to this, but suggest using a tasteless one, as this recipe doesn’t need any extra sweetness.
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