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

Baby Kale Pesto Salad

Inspiration takes many different forms in this wonderful world. I recently tried a pesto dressing from my local grocery store and it blew my mind. How did I never think to make pesto into a dressing? I have used it on chicken and for pastas but salad had never crossed my mind until that day.

This is a great, refreshing for a special occasion or for your next meal prep of lunches. The only thing I would suggest is not making this too far in advance (maybe like a day or two). Pesto is heavy and I have found that it can make the salad soggy if you leave it in the fridge for too long….oopsy.

Baby Kale Pesto Salad

1/4 cup pesto mixing in a drizzle in olive oil until it makes a vinaigrette

1 bundle of baby kale, washed

1/2 cup cranberries

1/2 cup walnuts

1/4 cup crumbled goat cheese

1/4 cup quinoa

Place all of the ingredients into a salad bowl, slowly adding dressing and tossing until everything is lightly covered.  For your presentation, top the salad added additional cranberries, walnuts and goat cheese.  Set little bowl on the side with any leftover dressing you might have. You never know who the closet pesto lovers are amongst you!

If you have any leftover ingredients consider making this into a quinoa dish – flavors will be insane a few days in.

This dish tastes as good as it looks. xx

pesto salad