Bad Yogi Recipe: Summer Watermelon Salad
Today, August 3rd is National Watermelon Day (we can’t make this stuff up) and apparently this big, beautiful fruit deserves its own day. In honor of this day, we’re sharing with you one of the best watermelon recipes we know.
We now take a pause to recognize watermelons around the world for their sweet, juicy, and definitely tasty, fruit. 90% water (refreshing!); a summer staple; and delicious plain, salted, with a smidge of cayenne or chili powder… or tossed as a salad… Wait, what?
Yep- I said it. One of my very favorite ways to eat watermelon is in a salad. Try it over greens with some poppyseed or balsamic dressing and you can’t go wrong.
This watermelon salad is delicious. Tried and tested by yours truly. This is sure to be a crowd-pleaser, whether you make it today, for a party, or three months down the road. After all, while they may be cheaper in the summer, watermelon is carried in groceries year-round.
Prep time: 20 minutes
- 2 cups watermelon, cubed into about 1 inch cubes
- 1 cucumber, cubed (if you have jicama, you can substitute that)
- 1 cup blueberries
- 1/3 cup fresh, chopped mint
- 1/4 cup feta or blue cheese, based on preference (optional)
- 2 tbsp lime juice
- 2 tbsp honey
- 1/2 tsp salt
- pinch of chili powder
Cube watermelon and cucumber.
Mix watermelon, cucumber and blueberries in a large bowl.
Mix the lime juice, honey, chili powder and salt in a separate, small bowl.
Pour over watermelon mixture. Add mint and top with cheese crumbles.
Chill for 30-60 minutes, then serve!
Pro tip: The high water content in watermelon, and in this recipe in general, makes this salad best if eaten within a day or so, for freshest, crunchiest, most refreshing results.
If you try this recipe, let us know what you think of it! Is there another way that you love to eat your watermelon?