Eat & Sip,Everyday Living

Watermelon 3 Ways

I teamed up with my friend Caroline of Caroline’s Kitchen Table to bring you these super easy and tasty watermelon recipes! I think everyone can agree that watermelon is one of the best summer treats, but we wanted to mix it up a bit and introduce you to something that you probably haven’t tried before. Who knew there were so many different ways to eat this delish summer fruit? Keep scrolling for all 3 recipes and let us know in the comments what you think!

Watermelon Pops
makes ~ 12 pops depending on desired shape

1/2 to 1 seedless watermelon
popsicle sticks

Cut a small slice from the top and bottom of the watermelon, then carefully stand upright, and slice around the edges to remove all of the white flesh and rind. Then cut the watermelon into one-inch rounds. Next cut the rounds into triangles or use a cookie cutter for a desired shape.  Place the soon-to-be pops on a parchment-lined cookie sheet or plate and insert popsicle sticks half way. Let freeze for 6 or more hours. If not eating immediately, place pops flat, in a large plastic bag. These will save for two weeks.

 


Watermelon/Vodka Slushie

serves 4

1 smaller seedless watermelon
2 limes – juiced
4 shots Tito’s vodka

lemon – cut into rounds (optional)
mint leaves (optional)

Cut watermelon into one-inch cubes and place on a parchment-lined cookie sheet or plate. Let freeze for four or more hours. Place all ingredients in a blender and blend until smooth. Sometimes, you’ll have to turn the blender off and move around the watermelon with a spoon to get everything moving again. Once fully blended, pour into glasses and garnish with lemon round and small mint leaves.

 

Watermelon Star & Arugula Salad
serves 4

4 slices of watermelon
star cookie cutter
1/4 kalamata olives – sliced
1/4 small red onion – small dice
2 – 4 oz feta cheese – small dice (Feta block from Trader Joe’s is the best)
3 mint leaves – rough chop

1 lemon – juiced
3 TBS olive oil
couple dashes of Tabasco
s + p

Use a the star cookie cutter to cut four watermelon stars. Place on platter. In a medium mixing bowl, place all of the salad ingredients, set aside.

Combine all of the dressing ingredients in an old jam jar with a lid and shake until emulsified. Lightly dress the salad and toss to mix. Place the salad on each star and serve.
If there’s leftover dressing, use on avocado toast the next day!

Enjoy!

Doreen

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