WHETHER IT’S IN BIG HUNKS, PICTURE-PERFECT WEDGES OR CUTE LITTLE BALLS, ENJOYING WATERMELON ON ITS OWN IS GREAT. BUT IT ALSO SHINES MIXED WITH OTHER SUMMER FAVORITES.
Forget the Fridge!
Studies have shown that watermelons stored at room temperature have almost double the amount of Vitamin A and 20 percent more lycopene than those kept in a refrigerator. This is only true before the fruit is cut though. After that, feel free to chill ‘em.
WATERMELON AND FETA SALAD NO MEASUREMENTS FOR INGREDIENTS HERE, BECAUSE YOU CAN JUST ADD AS MUCH OR AS LITTLE OF EACH ELEMENT AS YOU LIKE! O Lettuce of your choice (Try a mix of butter lettuce and Romaine.) O Watermelon in melon balls or small chunks
SERVES 2 O 3 cups frozen watermelon cubes (try to get most of the seeds out when cubing)
O Crumbled feta
O 1/3 cup water
O Walnuts or pecans, toasted lightly
O 2 Tbsp honey
(or plain croutons will work in a pinch)
O Thinly sliced red onion O Vinaigrette dressing
(Choose a lighter flavor that won’t overpower the watermelon.)
” WHEN ONE HAS TASTED WATERMELON, HE KNOWS WHAT THE ANGELS EAT.”
O Juice of one lime O 1 small banana (1/2 to 2/3 of a big banana)
O Throw this all in a blender and blend until smooth. Serve immediately.
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