It always blows my mind when someone tells me they don’t like watermelon… I do one of those double takes where I just stare perplexed as if to say, “Say what?!”
As I think back on my history with watermelon, I realize that we go way back. It’s played a big part of every summer, from slicing massive watermelons straight out of the cooler to having a watermelon food fight or seed spitting contest.
So yeah, when people tell me they don’t like watermelon, I want to say, “Did you have a childhood?” Just kidding… I only think it.
I recently bought my first watermelon of the season and immediately took it home, sliced the end off it and ate it straight out of the rind-bowl. So good. Then, I figured I should be a bit more sophisticated so I cut up some of the remaining watermelon and turned it into an oh-so-simple salad!
Watermelon Salad
makes 4 cups
4 cups cubed watermelon
1/3 cup coconut milk (room temperature)
1/2 teaspoon agave nectar (more/less if you want it more/less sweet)
1 Tablespoon (loosely packed) mint, washed and chopped
Place watermelon in a large bowl. In a smaller bowl, combine remaining ingredients until agave is dissolved. Pour dressing over watermelon and toss until evenly coated. If you want a bit more dressing, you can easily make some more and pour it on over. Let sit for a few hours in the fridge so the dressing has time to soak in. Or, if you’re like me, eat it right away because you can’t wait.
Enjoy!
Abigail
