Serves 6-8
Nothing reminds me of summer more than watermelon! Well, maybe corn on the cob! I’m just constantly thinking of food! Mint watermelon salad or strawberry-watermelon salad has been the rage for the past few summers. I absolutely love these fruit salads myself, so I wanted to put a spin on them. My favorite summer dessert is peaches on the grill drizzled with honey. I thought why not put the grilled peaches and the watermelon together for a festive summer salad. Below is a fabulous fruit salad that is perfect for your sweet tooth! What a healthy and rewarding way to conquer those sugar cravings. There is nothing that can beat the taste of natural sugar.
Ingredients:
Salad
· 1 mini watermelon
· 3 sprigs of mint (1/2 cup)
· 3 peaches halved
Salad Dressing
· Juice of 1 lime
· ¼ cup of olive oil
· 1Tbsp of honey
Peach Glaze
· 2 Tbsp honey or pure maple syrup
· Juice of 1 lime
· 2 Tbsp olive oil
· 1 tsp ground cinnamon
· 1 tsp pure vanilla extract
Instructions:
1. Slice all 3 peaches in half and remove the pits.
2. Create the glaze for the peaches by adding honey, lime, olive oil, cinnamon, and vanilla extract into a bowl and stirring together.
3. Place peaches on the grill (inside of the peach towards the grill) and brush on the peach glaze. Grill until peaches are soft or charred. If you don’t have a grill, you can also bake the peaches in a glass pan at 350 degrees for 30 minutes. Drizzle the peach glaze onto your halved peaches before placing them into the oven.
4. When the peaches are done being grilled or baked, place them in the refrigerator to cool for 10-15 minutes. They need to harden a bit before you mix them into your salad, or they will become mushy.
5. Cut the watermelon into small cubes and place it into a serving bowl.
6. Remove the mint leaves from the sprigs and chop the leaves into small pieces. Place the mint into the same serving bowl as the watermelon.
7. Create the dressing for the salad by combining olive oil, lime, and honey in a small bowl. Stir well.
8. Pour the dressing over the watermelon and mint. Then mix the salad with a large spoon.
9. Remove the peaches from the refrigerator and cut them into small slices. Place into a serving bowl.
10. Give your salad a final stir and serve immediately.
Additional Notes –
This salad does not last for more than 2-3 days and does not keep well for the week. When making this salad you will have to consume it with large groups of people. It may be perfect for the family barbecue, birthday party, or neighborhood block party. Make sure to add the dressing right before you are ready to serve for the best taste.
Because the watermelon is so durable and the peaches will be soft from the oven, I recommend putting your base of watermelon and dressing at the bottom of the bowl. You can top the bowl with your glazed peaches for a better aesthetic look.
Cutting mint can be a little tricky. When cutting herbs, I use this small trick. Stack 5 leaves about the same size on top of each other. Now roll these leaves horizontally so it looks the shape of a cinnamon stick (long and thin). Chop small segments from one side of the leaves to the other. Placing the leaves together and rolling them makes the herbs more durable and easier to cut.
If you would like to add a little crunch to this salad, walnuts would be an amazing topping. This would also mean that you get in your omega-3 fatty acids.
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