I love cooking with watermelon in the summer. Watermelon is excellent for summer because it's a very refreshing food due to its water content (~92% water). It's also highly nutritious. It's a very good source of vitamin C and contains B vitamins, potassium, copper and magnesium. 

Watermelon can be a delicious ingredient in gazpacho, salsa, or a smoothie. But there’s nothing quite so refreshing as a simple watermelon and mint salad with some lime, cayenne and sea salt. 

Try it out and let me know what you think. The full recipe is below!

Watermelon Mint Salad

By Amy Longard

Makes 8 to 10 (1 cup) servings (depending on the size of the watermelon) 

Ingredients:

1 large watermelon cut into ~1 inch chunks

1 - 2 limes, juiced

Pinch or two of cayenne pepper (optional, but recommended)

1 handful of fresh mint leaves, torn into small pieces (or 1 tablespoon dry mint)

Sea Salt

Directions:

In a large bowl, toss the watermelon with the lime juice and cayenne. Fold in the mint leaves, season with salt. Taste it and adjust the flavour by adding more sea salt or cayenne if necessary, and then serve immediately.

If you plan to make this ahead, the cubed watermelon can be refrigerated overnight. Add in the other ingredients just before serving.  The salad will keep for a few days, but is best served fresh.

About Amy Longard

Amy Longard is a Registered Holistic Nutritionist (R.H.N.) and Plant-Based Chef. Learn more about Amy and her work at http://www.amylongard.com/