Posted on August 30, 2012
It wouldn’t be summer without the amazing taste of sweet watermelon, but have you ever considered using it in a salad with greens? Check out these delightful ways to enjoy your watermelon, your greens, and your Salad Girl Organic Salad Dressing together.
1. Enjoy your cubed watermelon on a bed of arugula sprinkled with feta cheese and roasted watermelon seeds (see roasting instructions below). Lightly drizzle your salad with Salad Girl Organic Lemony Herb Dressing.
2. For a sweet and sour spin on your watermelon, try it with spinach, cucumber slices, scallions, and your Salad Girl Organic Honey & Ginger Dressing.
There are many delicious varieties of watermelon grown in the United States. Make sure you purchase a variety with seeds, so you don’t miss out on the crunchy goodness of roasting the watermelon seeds. Look for watermelon that is firm, symmetrical and free from bruises, cuts, soft spots, or dents. Give the side of the watermelon a slap. If it is ripe, you should hear a hollow thump. The rind should be firm barely yielding to pressure, dull (not shiny), and easy to scratch. Refrigerate your whole watermelon up to one week. If it won’t fit in your refrigerator, store it in a cool, dark place. Tightly wrap any leftover watermelon, refrigerate, and use within a day or two.
“Savor the flavor” and use the entire watermelon to minimize food waste. All parts of the watermelon can be used. The flesh and roasted seeds can be used in your salads. The rind may be used as a serving container for the salad by hollowing it out carefully so that you are still able to cut the flesh in symmetrical, bite-size cubes for your salad. You could also pickle the rind for another tasty treat. Check out www.cookitsimply.com and search “pickled watermelon rind”.
If you have a copy of Pam Powell’s Salad Days recipe book, you’ll find an amazing recipe for “Watermelon and Hidden Springs Feta Salad” on page 87 (pictured here). If you don’t have your copy yet, click on the header “Buy Salad Days Recipe Book” at the top of our blog home page.
Savor these last days of summer !
To roast watermelon seeds: Rinse and dry your seeds thoroughly. They will roast better if they are completely dry. Put the seeds, 1/2 tsp olive oil (optional), and 1/8 tsp sea salt in a mixing bowl and blend. Spread seeds out on a shallow baking pan. Roast seeds at 275 degrees F for 50-60 minutes stirring occasionally. They should be lightly browned and fragrant.
Recipe Ideas by Pam Powell
Article and Photo of fresh watermelon by Sarah Baron Sullivan