Minty Melon

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’.

Minty Melon 

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

Minty melon

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