 Watermelon Salad with Goat CheeseOne of the necessities of summer barbeques is the presence of watermelon. Who can resist reaching for a slice of refreshing watermelon? It is also a delight to see watermelon as an option at the post-race food table. With its high water content, it helps to replenish those lost liquids. One cup of watermelon has only 48 calories. It is an excellent source of Vitamin C and the antioxidant, lycopene. This salad is perfect to serve at your Labor Day picnic.Watermelon Salad with Goat Cheese Ingredients
- 1 small watermelon, rind and seeds removed and chopped into 1 inch pieces
- 1 cucumber, peeled, seeds removed and chopped
- ½ cup goat cheese
- 1 sprig of lemon verbena
- ¼ cup or less of olive oil
- 2 Tbsp lemon juice
- ½ cup unsalted pistachios
- Sea salt (I used Fleur de Sel sea salt)
Directions
- Add the lemon verbena leaves to a mortar and pestle and grind them up, bruising the leaves. Transfer to a separate container and add in the olive oil. Let it sit for about an hour.
- Combine the watermelon and cucumber in a large bowl. Refrigerate until just before serving.
- Crumble the goat cheese over the salad.
- Add the lemon juice to the lemony olive oil. Pour over the salad and gently toss.
- Just before serving garnish with pistachios and a sprinkle of sea salt.
- Substitutions: Lemon verbena is not readily available in the supermarkets. Mint leaves are an alternate, albeit different tasting, option.
Adapted from: www.food52.comOriginally published in the West Hartford Fleet Feet newsletter, "The Extra Mile" ( July 3, 2012, Issue #107)
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