Normally, I would never buy a whole watermelon for just me and Mark. But a farmer at the Green Market was selling watermelon, which was one of the tastiest watermelons I've ever had. A week later, we still had half of the thing using more than its fair share of real estate in our fridge, so it was time to find something useful to do with it. This is a creative salad that will help use up your watermelon. It's pretty quick, and it is really, really yummy.
Adapted from Food Network
Ingredients
1/2 red onion, thinly sliced
4 cups diced watermelon
1 cucumber, seeded and diced
handful thinly sliced mint
chopped cashews
1/4 cup olive oil
juice from 1/2 a lemon
Directions
Soak the red onion in cold water. Pat the diced watermelon and cucumber dry, then toss with the mint. Drain the onion, squeeze it dry and add to the salad along with the cashews. To make the dressing, whip the olive oil, lemon juice, and salt. Gently toss the watermelon mixture with the dressing.
Serves 4
