By Laurenda Marie Bennett
It’s very likely I ate more watermelon making this watermelon bluerry mint salad than what actually ended up in it.
Plus, it's blueberry season in Michigan!
Sometimes you hit the jackpot with watermelon, and it's so incredible juicy and sweet you wander off into a food coma fantasy-like state.
You’ve been in one of those, right? You may be deep in a conversation but don’t hear a word because all your senses are focused on one thing: that sweet chilled watermelon bursting in your mouth. And you can’t stop. You want more. You need more.
That’s about what happened to me.
The melon baller is great because it achieves pretty little spherical balls, but it also creates a lot of negative space and you lose a lot of good quality watermelon that you can’t end up “balling."
This is where my impeccable eating skills came into play. I made sure no watermelon was going to waste, and by golly it didn’t. A complete salad and a full belly.
What makes this salad extra special is the hint of fresh mint and splash of fresh lemon juice, making it extremely cleansing and refreshing to eat in the summer.
The blueberries bring an extra depth of color, but you could sub in red grapes or blackberries, too!
Watermelon Blueberry Mint Salad
Recipe type: Salad
Prep time: 20 minutes
Cooking time: 0 minutes
Total time: 20 minutes
Serves: Eight to 10 people
Laurenda Marie Bennett authors the cooking blog Laurenda Marie and is a contributor on food and cooking for 100.5 The River the second and fourth Wednesday of each month. You can follow Laurenda on Facebook, Twitter, Pinterest, Instagram and Google+.
Source: Laurenda Marie