Watermelon Mint and Goat Cheese Salad

FullSizeRender (20).jpg


A woman of my word.  Although, it was almost a bust.  This weather has been playing with my mind and my heart.  I'm pretty sure the week before was 50's and 60's, but this week and weekend, 80! How do we cope? Easy, just go along with it!

FullSizeRender (18).jpg

I was wondering whether it was worth putting a watermelon salad recipe up.  I must be honest, I've started shopping for apples, pears, and squash at the markets.  I couldn't help it!  The knit sweaters made me do it.  Then this hot humid weather comes along and I'm almost ready for the beach again.  Just going with the flow people.

So here's a bit of a pop up.  Believe it or not, many summer produce is at it's peak.  Tomatoes, peaches, and melons are still good in September.  At least in Jersey.  Want to make this a little more warming and comforting?  Grill the watermelon.  I haven't tried it myself, but I can't imagine how tasty it would be.  With little salt and lime, yum! 

FullSizeRender (19).jpg

Feel free to use this recipe for those of you who are looking to do a mini detox early Fall.  Per usual, omit the cheese. 

FullSizeRender (21).jpg

Watermelon and Goat Cheese Salad

  • 1 medium seedless watermelon
  • 1/3 cup goat cheese
  • 1/3 cup mint leaves
  • 1 lime
  • 1 tsp fine Himalayan Salt 

Cube watermelon, starting to cut in half, then quarters, and slice into a triangle first.  Cut the rind off and cube from there.  Place in a bowl or large baking/serving dish and add most of the mint leaves.  Juice the lime, sprinkle salt, and toss to combine.  Right before serving sprinkle the goat cheese on top and add the rest of mint leaves.  Keeps in the fridge 3-5 days.  Enjoy!