One of the great things about summer is the abundance of watermelon in everyone’s fridge and at every barbeque. This simple recipe adds a classy twist to an otherwise deliciously casual fruit. My version here is adapted from Giada De Laurentiis’ Watermelon and Cantaloupe Salad with Mint Vinaigrette. I prefer the color of the honeydew and like how light it tastes in this salad. I also halved the sugar as always and it is still perfectly sweet. So, go ahead! Buy that one-millionth watermelon of the season!
Watermelon Salad with Mint Vinaigrette
2 cups watermelon, cubes (about half a watermelon)
2 cups honeydew melon, cubed (about 1 honeydew melon)
1 small bunch fresh mint leaves, chopped into ribbons
Juice of 1 lemon
¼ cup simple syrup*
In a small bowl, combine lemon juice, mint and simple syrup. In a large bowl, combine melon and pour vinaigrette over top. Gently toss and serve in 1 cup dishes.
Optional: Serve salad in half a hollowed out watermelon for parties.
*Simple Syrup: Heat ½ cup of water and ½ cup of sugar in a saucepan over medium heat. Bring to a boil then reduce heat and simmer for 5 minutes. Remove from heat and allow syrup to cool. Extra syrup can be stored in the refrigerator in an airtight container.
Nutrition Facts: 73 Calories, 0.3g Fat, 23mg Sodium, 300mg Potassium, 18g Carbohydrates, 1g Fiber, 1g Protein
Contains 47% Daily Value of Vitamin C (Based on 2000 calorie diet).