It’s hard not to associate watermelons with summer. For me, the taste of watermelon brings up memories of chomping into huge wedges while sitting around the picnic table in my parents’ backyard. We held contests to see who could spit a seed the furthest. Our faces ended up being covered in that familiar red, sticky residue. Naturally, there was only one way to wash it off–in the pool.
Recently, I have discovered that watermelon makes an amazing ingredient in salads. A local restaurant in Decatur has been serving this watermelon salad involving cucumbers and mint. It was so fresh and summery that I had to take a shot a recreating it. I was pretty pleased with the result. I think you’ll find it a refreshing taste of summer.
What I love about this salad is that it consists of only a few simple ingredients that work wonderfully well together.
Adding a little coconut cream to a lime vinaigrette dressing gives it a silky texture.
In a large mixing bowl, whisk together 1/4 cup of olive oil, 1/4 coconut cream, and 2 tablespoons of fresh lime juice.
Add the chopped watermelon, cucumbers, red onion and mint leaves to the bowl. Gently toss until coated.
Refrigerate for at least 30 minutes before serving. Enjoy!
- (1) 5-6 pound seedless watermelon, cut into 1/2" cubes
- 1 pound baby cucumbers, diced
- 1/2 red onion, thinly sliced
- 1 cup loosely packed mint leaves, roughly torn
- 1/4 cup olive oil
- 1/4 cup coconut cream
- 2 tablespoons fresh lime juice
- In a large mixing bowl, whisk together the olive oil, coconut cream, and lime juice.
- Add the watermelon, cucumbers, red onion and mint. Gently toss until coated.
- Refrigerate the salad for at least 30 minutes. Toss again before serving.