This watermelon salad is great for BBQs or summer potlucks.
It’s savoury, zingy, and super refreshing,
because of the mint and hydrating watermelon.
One of my favourite things about summer is that it’s got all this fresh produce and fruits that taste just so much better than when you buy them out of season. Local food just tastes better. I can’t ever buy strawberries unless it’s summertime now because off-season strawberries just taste like airy, tasteless, strawberry-wannabes. My second thing about summer is the longer days. Now that I’m graduating from my Master’s (my convocation is on Saturday!!), I have a little more time to do what I want.
And despite loving my job, loving the blog and photography, and hanging out with friends, the thing I’m most excited to do this summer is just read. Curling up in my reading chair and reading with the sunlight streaming into my living room is just so satisfying. I love entering new worlds and getting to know characters and feeling a part of them. Sometimes I think that I like reading because I like escaping my little world, but even reading non-fiction lately has been really cathartic. I just finished The Omnivore’s Dilemma by Michael Pollan, and I’ve been reading David Lebovitz’sÂ My Paris Kitchen sporadically for the little anecdotes he has (although people on the subway think I’m a weirdo for reading a cookbook in transit).
I’m starting to catch up on my 50 book pledge that I started in January, although I’m only 6/50 books in, the summer is still ahead! I have family trips in the car where I can read for 8 hours straight, subway rides to meetings, reading before bed… I wish people would read more.
What books are you folks reading this summer? Any recommendations? I like sci-fi, fantasy, food writing (obviously), and the occasional YA to breeze through (TFIOS is on my to-read list because I’m a nerdfighter.)
- 1 medium sized watermelon
- 1/4 medium sized red onion (about 1/3 cup, slivered)
- 1-2 springs mint, minced
- 1/4 tsp pink himalayan salt (or to taste)
- 1/4 cup toasted slivered almonds
- Prepare the watermelon by either cutting into it or balling it. Keep the watermelon half intact if you want to serve in it, if not, a regular serving bowl is fine. Gently toss the balled watermelon, slivered onion, minced mint and salt. Transfer to serving bowl.
- Sprinkle toasted almonds on top, and enjoy!