Are you looking forward to some time off this Labor Day weekend? I know I am! I am thinking barbecue, eating outside and having some cooling foods to take the edge off of the summer heat. Something like a cold, juicy watermelon. Did you know that the weather needs to be sunny and hot to grow a really sweet watermelon? Our weather didn't really cooperate this year--but I did find a delicious local watermelon, and I hope that you can, too--because I have the perfect recipe for you!
Your friends and family will be impressed with how well the flavors in this summer salad complement one another. The cool mint and tangy lime are perfect with the cold juicy watermelon. The blueberries add a sweet tartness and the watercress or arugula adds an nice peppery bite. Best of all, it is easy to make. Just guess at the amounts--it doesn't need to be exact. Make a big batch if you are entertaining a crowd and serve it inside a carved out watermelon for a beautiful display.
If you want to substitute greens, make sure you use something that will not easily wilt. Watercress has a bit of a stiffness that stands up well to the weight of the watermelon. Your grocery store or Whole Foods carry watercress. I have not been able to find it organic though. You can also mix in some quartered strawberries with the blueberries if you have them available.
- Fresh Lime Juice--3 T.
- Oil--almond or coconut--3 T
- Fresh Mint, finely minced--1T
- Snipped chives, optional
- Honey or sugar--2 t.
- Sea salt & black pepper, to taste
For dressing: Whisk together the lime juice, mint and honey or sugar with a pinch or two of sea salt and a few grinds of black pepper. Add the oil slowly while whisking it in. (You can use a high speed blender if it can handle a small amount--it will blend the mint in better.) If you are using coconut oil, you may need to gently warm the oil to liquify it first. Taste the dressing and adjust seasonings as needed. Option: You can add some snipped chives, if you desire.
Put watercress or baby arugula and watermelon cubes together in a large bowl. Pour the dressing over them and gently toss. You can either divide up your salad into individual bowls or leave it together in a large bow--or load it into a carved out watermelon!
Scatter the blueberries (and strawberries) on top. Toast the sliced almonds gently in a skillet on the stove over medium heat. Give them an occasional shake--don't burn them. Or place them on a cookie sheet in the toaster oven for a few minutes on lower heat--about 275 degrees. Watch them carefully and remove them as they begin to smell toasted. Sprinkle the nuts on top of the salad. Note: Keep your salad cold until ready to serve--adding nuts just prior to serving to keep them crisp.
Lots of Love,