Seattleites make the best of our weather and don’t always wait for the sun to shine to get outside and enjoy summer. According to local wisdom, summer starts July 5. We still plan Fourth of July gatherings, even when it’s 60 degrees out.
I prepared this Watermelon Salad for two different parties on this year’s Fourth of July weekend. It’s very refreshing, perfect for a hot (or not so hot) day, and it goes well with barbecued chicken or ribs.
Several people asked for the recipe, so here it is.
1 small seedless watermelon
1 English cucumber
Juice of 1 lime
1/3 cup mint leaves, minced
Kosher salt, to taste
Remove rind from watermelon and chop into one-inch cubes.
Peel cucumber and chop into half-inch cubes.
Toss all ingredients in a large bowl. Just before serving, sprinkle Kosher salt on top.
You can prepare the salad up to four hours before your event and keep in the refrigerator.
Note: One of my favorite clients shared this recipe with me, though the original version included a tsatsiki dressing. I like it better without the yogurt.