Summer is winding down and that means watermelon won’t be in season much longer. Like every year, I feel I didn’t eat enough of it. However, I do have a whole one sitting in my refrigerator for when I get home tonight, and I’m going to dive in as soon as I set my bags down and greet my cat.
I’m writing this from the Atlanta airport. This weekend my wife and I came down here as part of a project she’s doing called My Father’s List. She found her dad’s bucket list in November and is finishing it for him (he was killed by a teenage driver who was on her cell phone 14 years ago). One of the items is “Talk with the President,” so she decided to meet the man who was in office when her dad wrote that in 1978: Jimmy Carter. And that’s what we did this weekend: We came to Georgia and met President Carter. Pretty amazing.
I had to shoehorn that into this recipe because it’s pretty exciting. But back to food.
If you’re tired of eating watermelon right off the rind, this recipe is a good alternative.The extra ingredients liven things up with a variety of flavors, including mint and basil. There’s no better way to say goodbye to the dog days of summer than with one last watermelon hurrah. So give this salad a try and post to social media with the #nutfreevegan hashtag so I can check them out!
- 2 cups watermelon, cubed
- 1 cup cooked quinoa
- 2 Tbsp. olive oil
- 1 Tbsp. lime juice
- ½ red onion, sliced
- 1 cucumber, sliced
- 2 tsp. mint, chopped
- 2 tsp. basil, chopped
- Herbed Tofu Feta
- Mix watermelon and quinoa in a large bowl.
- Add olive oil, lime juice, onion and cucumber, and mix well.
- Stir in mint and basil.
- Top with crumbled Herbed Tofu Feta.