watermelon overload

I had an abundance of watermelon to use up at the 4^th of July Pot-Luck Pool Party. The week prior, I had purchased four small seedless watermelons to make these tasty treats. Kim, Peggy, Anne, and I were planning to get together at Kim’s new house for a little housewarming happy hour. At the last minute, plans changed. Without the party on the horizon, I don’t know what I would have done with them all!

I used them up in a non-alcoholic watermelon-strawberry-lemon slushy and in this refreshing watermelon salad.

Watermelon, Basil & Blueberry Salad

Lime Vinaigrette

• 1/4 cup olive oil
• 2 tablespoons fresh lime juice
• 1 tablespoon honey
• Salt and freshly ground black pepper, to taste

Salad

• 2 personal-size seedless watermelons, flesh cut into large chunks
• 1 cup blueberries
• 1 cup chopped basil leaves
• 3/4 cup crumbled feta cheese
• Sea Salt

Lime Vinaigrette: In a small bowl, whisk together the olive oil, lime juice, honey, salt, and pepper. Set aside.

Salad: Arrange the watermelon chunks on a serving platter. Sprinkle with the blueberries, basil and feta. Drizzle with the vinaigrette and sprinkle with sea salt.

Serves 10

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