I was running around the market yesterday trying to decide what to make for a BBQ when my craving for a really good minty mojito HIT! Mind you it was after 10:00 a.m. on a Saturday which is technically 5:00 p.m. during the week so it was only natural…right? The only problem is that I am currently dealing with stomach issues and have to avoid alcohol (and caffeine, and chocolate, and tomatoes, and spicy food) so I was quickly forced to forgot about the beautiful, refreshing drink and went on my merry way.
For the BBQ, I was in charge of two side and my mushroom burgers (great alternative to beef burgers for all my vegetarians and vegans!). As I was walking past a large watermelon the wheels began to turn. Mint…Watermelon…a little sugar….YES! I decided then and there that one of my dishes would be a cool, minty (water)melon ‘salad’.
3 cups cubed watermelon
Hand full of mint
1.5 teaspoons sugar
1 tablespoon vegetable oil
1 tablespoon water
1 teaspoon honey
Juice of a whole lime
Pinch of salt
Add all of your ingredients, excluding the watermelon, into a food processor. Pulse 8-10 times until you get a thin sauce (hint, hint: you want to be able to see the mint leaves!). Once your sauce is ready, set in the refrigerator to chill (at least one hour).
Place your watermelon into a large serving bowl and toss gently with your mint sauce. Cover and return to refrigerator until you are ready to serve it.
This is the perfect dish for a BBQ or as a poolside snack! xx