REFRESHING SALAD YOU CAN ENJOY IN THE HEAT!
If you were to open my fridge at any given time, you could pretty much guarantee there would be watermelon inside. It’s definitely my favorite fruit; I often snack on it when I’m blogging. Sounds messy right? Nah! Watermelon is simply misunderstood.
I texted my mom the other day asking her why we didn’t have watermelon when I was growing up. I remember eating it at my friends houses but never at home. I thought maybe it was really expensive and my mom was just being economical(totally something she would do). She responded, explaining it was too high maintenance; it wasn’t about price.
Watermelons are heavy and super annoying to carry home (if you walk to the grocery store like me), but I wouldn’t say they’re high maintenance. What works really well for me is cutting the watermelon right away into larger pieces and storing them in a big tupperware in the fridge. This takes max 10 minutes and you have a healthy & accessible snack, available all week.
CUT WHOLE WATERMELON INTO PIECES AND STORE IN THE FRIDGE FOR A HEALTHY AND ACCESSIBLE SNACK.
When it’s hot out, I don’t have much of an appetite and really try to avoid using the oven. I usually make salads or cold soups during heats waves; using the oven makes our apartment unbearable. I feel like our bodies normally crave foods like that in the summertime anyway. Am I right? It’s such a refreshing fruit and it helps to keep you hydrated, because it’s made up of mostly water and is rich in electrolytes.
SAMPLE SOME OF THE 18 TYPES OF WATERMELON THIS SUMMER!
You want to look for a watermelon that is firm and free of major bruises. This may sound silly but a ripe watermelon should be heavy for it’s size. All watermelons have a creamy yellow ‘ground spot’ where they sat in the ground, soaking up the sun. Watermelons can keep out of the fridge for 1-2 weeks. Once cut, store in a container and keep in the fridge.
I hope you enjoy this Sinfully Simple Watermelon Salad as much as I do!
- 3 cups watermelon, largely diced
- 1 cup cucumber, peeled and largely diced
- ⅛ cup feta cheese
- 1 tbsp extra virgin olive oil
- 2 tbsp lime juice, freshly squeezed
- ½ cup mint leaves, finely chopped
- garnish with lime wedge
- Combine watermelon, cucumber, feta cheese in a large bowl. Pour lime juice over mixture and sprinkle with mint. Top salad with toasted sliced almonds or black sesame seeds.
Leave a Reply