Guest Author - Deborah Adams
The Fourth of July here in the USA usually means lots of celebrating and lots of food.. Around here it's just not a holiday without one of my favorite fruits watermelon! We love it ice cold or fresh from the field! These recipes are different ways you can serve watermelon as salads. Try one and see what you think! And Happy Fourth of July to those living in the USA!
Watermelon Salad with a Kick
16 cups watermelon cubes (approx 1 inch size)
1 cup fresh lemon juice
3/4 cup sugar
1/3 cup vodka
6 TBSPs crème de cassis (Blackcurrant Liqueur)
1/4 cup chopped fresh mint
Place watermelon in large bowl. Whisk fresh lemon juice and sugar in medium bowl until sugar dissolves. Whisk in vodka and crème de cassis. Season mixture to taste with salt. Pour mixture over watermelon. Cover and chill at least 1 hour and up to 2 hours. Sprinkle with chopped fresh mint and serve. This is very refreshing in the hot summer weather!
Greek Watermelon Salad
8 cups ripe water melon cubes
1 cup of soft greek feta, cut or crumbled
1/3 cup Basil, shredded
Juice of one lemon
1/4 cup High quality olive oil
2 TBSP toasted pinenuts
Sea salt and some coarsely ground pepper
8 cups Salad greens of your choice
Softly combine ingredients and season to taste. Serve Chilled.
Seafood Watermelon Salad
3 cups seeded watermelon balls
3 cups cooked medium size shrimp
2 TBSP fresh squeezed lime juice
3 TBSP chopped green onions
1 sm seeded and diced yellow bell pepper
1/2 cup toasted pecan pieces
1/4 cup chopped fresh parsley
Dressing (recipe below)
Combine watermelon and shrimp. Sprinkle with lime juice. Add onions, bell pepper, pecans and parsley. Toss to combine. Line a bowl with lettuce and mound salad in center. Mix dressing ingredients and spoon over salad. Serve Chilled.
Dressing for Shrimp and Watermelon Salad
1/2 cup plain low-fat yogurt
1/4 cup light mayonnaise
2 TBSP prepared mustard
1 TBSP lime juice
1 clove crushed garlic
1/2 tsp. dried tarragon
1/4 tsp. salt
Personal Watermelon Salads
4 small watermelons
1 cup Strawberries quartered
1 cup pineapple chunks
1 cup shredded coconut
1 cup pecan halves
Slice the top 1/3 off the watermelons and scoop out the watermelon into balls. Combine all ingredients and mound back into scooped out watermelon shells. Serve chilled with a dollop of whipped cream on top.
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