It’s National Watermelon Day!
I love watermelon and have memories of mom serving it for our summer gatherings out on the patio. We could count on brownies, watermelon and homemade ice cream at our family picnics…along with well-done charred hamburgers.
This summer I have been eating a lot of watermelon as I’ve been bringing home either a container of chunks or a whole one… from every trip to the grocery. Doc isn’t fond of watermelon so I mainly just buy a container of chunks for myself.
Since I wanted to make a salad I brought a whole one home this week.
In my search for healthy salads this summer I came across Watermelon, Mache, and Pecan Salad from Southern Living. I substituted baby greens for Mache and used Hot Pepper Jelly in the Pepper Jelly Vinaigrette. After sprinkling the vinaigrette over the watermelon and greens I plated it on my Vietri Incanto Mare shell salad plate. Then added blue cheese crumbles and pecans.
The Vietri Incanto Mare dinnerware I discovered late as it has been discontinued. Bummer! I wasn’t able to complete my set. Vietri has another set called Incanto White so hopefully I will purchase these to complement my shell plates.
I had plenty of watermelon left over from my salad…so the following day so I fixed some my favorite way…just a bowl of watermelon chunks with salt! Plenty of salt.
As I am writing this post, I am sipping on my Watermelon Agua Fresca. I pureed 4 cups of watermelon in my blender, added a cup of water and squeezed in a whole lemon. I didn’t strain it…like the pulp. Some recipes call for sugar. I didn’t want to add any sugar…and found it sweet without any. Of course, I added a pinch of…you guessed it…salt!
How do you eat your watermelon?
Thanks for visiting!
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