Watermelon Mojito Salad

IMG_4131It’s rare that I drink these days…it’s pretty counterproductive to my training and makes me sleep like crap. That doesn’t mean that I don’t think about it sometimes – and occasionally it’s a bit longingly. The other day, I thought of one of my BFF Greg and our Thelma and Louise inspired road trip last summer (well, there wasn’t any Brad Pitt and clearly we didn’t die) but we sipped on lots of wine and sunbathed our way across Palm Springs, LA and Santa Barbara. It was pretty awesome. In any case, whenever I think of Greg, I also think of booze for some reason. Hi Greg! Love you! To make a long story short, I decided to make a mojito-esque – but clearly non-alcoholic – dish that would capture the flavors of this iconic Cuban drink. Plus watermelon. I love watermelon.

Prep time: 10 min     Cook time: 0 min    Makes: 5 cups

Ingredients:

  • 3 cups seedless watermelon, cubed
  • 1.5 cups seedless cucumber, cubed
  • 2 Tbsp fresh mint leaves, sliced thin (“chiffonade” if we’re being fancy about it)
  • 1/4 cup fresh lime juice (about 2 limes)
  • Zest from two limes
  • 1 Tbsp Kasandrinos Extra Virgin Olive Oil
  • Pinch of sea salt
  • Pinch of black pepper

Directions:

  1. Cut the rind off the watermelon and cut into medium-sized cubes (about 1/2-inch).
  2. Peel the cucumber – if you prefer – and cut into similar sized cubes.
  3. Slice the mint leaves thinly. To chiffonade, stack the leaves on top of each other. Roll them up lengthwise into a bundle, then thinly slice.
  4. Combine these ingredients in a large bowl.
  5. In a smaller bowl or a small jar, combine the lime juice, lime zest, olive oil, salt and pepper. Stir (or shake) well to combine. Pour over the watermelon and cucumber and stir well.
Note: I earn a small commission if you use the links in this post to purchase the products I’ve featured. I personally use and believe in the products I recommend.
Advertisements

11 thoughts on “Watermelon Mojito Salad

  1. No matter how many times I try it, I just don’t like cucumbers. Would have a good suggestion for a substitute? I was thinking jicama might be a good option.

  2. Pingback: Mark's Daily Apple

  3. I should’ve taken a picture of my face when I tasted this. I have a feeling is was awesome. But not as awesome as this taste sensation.

  4. Pingback: 05.12.13 | CrossFit 312

  5. Pingback: Paleo Memorial Day Menu | Stupid Easy Paleo

  6. looking at this recipe, it reminds me of something we make alot in my country…except we add garlic…chop up a raw pepper (the hot kind..habanero or whatever you guys have over there – i’m not really sure) and we use alot of a seasoning in it that we call chadon beni…i think the closest you guys get to it is coriander but there’s a list of names that it’s called in other countries on this website: (http://www.simplytrinicooking.com/2009/05/chadon-beni-trini-herb-extraordinaire.html#axzz2UyiuOFuB)

    if you would like to try it. we do it to almost any fruit – preferrably a half ripe one because it’s supposed to be tart, not sweet, but it’s particularly yummy with mangoes (caribbean ones – asian ones taste completely different) , pineapple, apples, cucumber and tomato, and if you have access to a west indian/caribbean market, look for fruits called pomeracs, carambola/five fingers, caribbean cherries, caribbean plumbs, pommecythere. it’s super yum, i promise!

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out / Change )

Twitter picture

You are commenting using your Twitter account. Log Out / Change )

Facebook photo

You are commenting using your Facebook account. Log Out / Change )

Google+ photo

You are commenting using your Google+ account. Log Out / Change )

Connecting to %s