Can you guess what my CSA gave me today?
That’s right, watermelon!
Last time we got watermelon I ended up eating the entire thing myself. It was huge and I didn’t know if I could do it, but I polished that sucker off! (See Chris, I told you so!)
This time I decided to get a bit more creative with the watermelon in hopes that I will get some help eating it. (Hint! Hint!)
Anyway, watermelon salad is great on a hot summer evening (it sounds weird to say that in September). My watermelon salad was cool and refreshing enough to eat outside in spite of the 90 degree temperatures.
Can you see a theme here? I have been feeling pressure to use our back porch now that I know that summer is ending. It is funny how easy it is to say ‘Nah, it’s too hot tonight.’ when you have two months of summer left, but suddenly when you only have a few precious weeks of nice weather left there is no ‘too hot’.
I hope you’re making the most of yours also!
- 8 cups watermelon, chopped
- 8 oz fat free feta
- 1/4 cup white balsamic vinegar
- 2 tbsp mint, finely chopped
- Combine ingredients.
- Serve cold.
Servings ~ 4 (This really depends, but we tend to eat huge servings of things at Duke’s House.)
Calories ~ 165, Fat ~ 1 g, Carbohydrates ~ 28 g, Protein ~ 14 g