It’s National Watermelon Day! Woohoo! I’m so excited to celebrate this significant holiday that definitely isn’t sponsored by the Watermelon Board!! But seriously, are gone the days when a Thursday could just be a Thursday and not “International Low-Fat Cheese Day” or something else benign?
Having said that….here’s a watermelon recipe. Ahhhh-the hypocrisy! Wait, though, it gets even worse. This isn’t even a particularly original watermelon recipe. If your eyes are rolling to the back of your head and you’re mumbling “this bitch” under your breathe while reading this: I get it, it’s fine, you can leave now and smear my name on your social media.
I was thinking about what (if anything) I wanted to make to celebrate this special holiday and, although I could have brainstormed a little more to think of something to take over the blogosphere by storm, I just wanted to make something that I wanted to eat. And today, I want something that I can eat with one hand, with a cocktail in the other, while running my mouth and talking shit with my galpals.
- 4 cups cubed watermelon
- ½ cup fresh mint leaves, washed (additional for garnish)
- 8 oz unsalted Cow's milk feta, ½ inch cubes
- 1 avocado
- 2 tbs. olive oil
- ¼ cup cilantro leaves
- ½ teaspoon kosher salt
- white pepper to taste
- Black sesame seeds to garnish
- Add avocado meat, olive oil ¼ cup mint leaves and cilantro leaves to blender. Blend until creamy, smooth consistency, set aside
- If making skewers, alternate between adding watermelon, feta and mint leaves
- If making a salad, gently mix watermelon, feta and mint leaves until incorporated
- Add avocado cream to bottom of serving plate (or toss into salad), arrange skewers on top and drizzle with additional olive oil, salt and black sesame seeds--if desired
P.S. I’m drinking Michel Vattan 2015 Cuvée Calcaire (a crisp, crackly, mineral-rich, fruity Sancerre) with this. It’s not too acidic, which lends itself to easy drinking and it’s only about $20 and it drinks like it’s a looooot more expensive. But, if you can’t find it–no worries. Any crisp, not-too-oaky white (or rosé) would be great.