What comes to mind when you think of food in the summertime? I bet that watermelon is right up there. This watermelon mint salad is light and refreshingly delicious, and beautiful … perfect for a picnic or any ol’ time.
This week I went to a potluck and my friend Sarah brought this gorgeous looking watermelon salad with mint and olives but she forgot the feta cheese so …. ta da …. I was able to eat it. This is a watermelon salad recipe something like the one that she used. This may sound a bit strange … I don’t like watermelon all that much but I LOVED Sarah’s watermelon salad. Made my own version and I’ve been eating it for two days.
Facts about watermelon
Watermelon is high in lycopene (think tomatoes) which may be good for bone health according to the world’s healthiest foods. Apparently it is also high in citruline which ultimately can be beneficial for cardiovascular health. And did I mention vitamin C? Loaded with vitamin C.
Quick and easy
I know that you are looking for quick and easy recipes and this is one of the quickest. I recommend adding the thinly sliced onion to the dressing and letting the onion sit for 15 minutes … this allows the onion to soak up the oil and lime juice and neutralize any over the top onion taste.
Food to Heal Ourselves
This refreshingly light salad is super quick and easy.
20 minPrep Time
20 minTotal Time
3 limes juiced
zest of one lime
1/2 teaspoon salt
1/3 cup olive oil
2 teaspoons honey
1/2 medium large onion (sweet if you have one)
1/2 medium watermelon
1/2 bunch mint roughly torn into pieces
Combine lime juice, zest, salt, olive oil, and honey in a serving bowl.
Emulsify with a whisk.
Slice the onion thinly in half rounds.
Add the onion to the dressing and let sit for 15 minutes.
Cut the watermelon into 3/4 inch chunks.
Add the watermelon and the roughly torn mint to the bowl with the dressing.
Refrigerate until ready to eat.
Use a regular yellow onion if they are cheaper but remember that the final salad may need 1/2 teaspoon more honey
Grow your own mint in a pot
Will keep in the fridge for at least 4 days and improves with age.
See this recipe at Phoenix Helix Recipe Roundtable #128.