Chilled watermelon is tough to beat this time of year. There’s just something about its refreshing taste, and sweet flavor that feels “right” on a hot summer day. Given it’s peak watermelon season, we decided to round-up a few mouth-watering recipes we think you will like including Watermelon Sashimi, Strawberry Chia Watermelon Smoothie, Watermelon & Arugula Salad and Ginger-Lime Melon Salad. If you give them a try, be sure to share with us on social media by tagging @sogoodsoyou. We always love seeing what you all come up with!
Strawberry Chia Watermelon Smoothie via the Minimalist Baker
- 1 1/2 cups fresh watermelon (cubed // black seeds removed)
- 1 cup frozen strawberries
- 1/2 medium ripe banana (previously peeled // chopped and frozen)
- 1/2 - 3/4 cup unsweetened plain almond milk (DIY recipe)
- 1 medium lime (juiced // 1 lemon yields ~30 ml)
- 1 Tbsp chia or hemp seeds (optional)
- Add all ingredients to a blender and blend until creamy and smooth, adding more almond milk to thin, or more frozen strawberries or ice to thicken.
- Taste and adjust seasonings as needed, adding more lime for acidity, banana for sweetness, or watermelon for a more intense watermelon flavor.
- Serves 2 (as original recipe is written) - top with additional chia seeds to mock watermelon seeds! Best when fresh, though leftovers keep covered in the refrigerator for 1-2 days.
Arugula & Watermelon Salad via Cookie & Kate
- 5 ounces arugula (about 5 cups, packed)
- 2 cups cubed (about 1″) pieces of seedless watermelon (from ½ of a mini watermelon, or about ¼ of a medium watermelon)
- ⅓ cup crumbled feta cheese
- ⅓ cup halved and pitted Kalamata olives
- ¼ cup extra-virgin olive oil
- 1 small shallot, chopped (about 2 tablespoons)
- 2 tablespoons sherry vinegar or red wine vinegar
- Hefty pinch of salt
- Freshly ground black pepper, to taste
- To assemble the salad: In a medium serving bowl, combine the arugula, cubed watermelon, feta and olives.
- To prepare the vinaigrette: In a small liquid measuring cup or bowl, combine all of the vinaigrette ingredients and whisk until blended. Taste, and add more salt and pepper if necessary, keeping in mind that the salad contains some salty ingredients.
- Wait until you’re ready to serve to dress the salad, since the arugula will start wilting once it comes into contact with the vinaigrette. Whisk the vinaigrette one more time, then drizzle about half of the vinaigrette over the salad. Gently toss to combine. Add more vinaigrette if necessary to lightly coat the arugula (I only needed about half of mine and saved the rest for a future salad). Serve immediately.
Watermelon Sashimi via the Minimalist Baker
Watermelon + Toppings
- 1 small watermelon (cut into bite-size triangles)
- 2 Tbsp finely sliced avocado
- 2 Tbsp pickled ginger
- 1/4 medium red onion (very thinly sliced)
- 1-2 tsp sesame seeds
- 1 Tbsp sesame oil
- 2-3 Tbsp tamari (if gluten-free, ensure gluten-free)
- 1/4 tsp wasabi (optional)
- Cut watermelon into bite-sized triangles and set on a paper towel or clean towel to draw out some of the moisture.
- In the meantime, whisk together the glaze ingredients. Set aside.
- To assemble, transfer watermelon to serving plate(s) and brush the tops with the glaze. Then top with avocado, red onion, pickled ginger, and sesame seeds.
- Enjoy immediately! Best when fresh, though can be refrigerated up to 24 hours in advance.
Ginger-Lime Melon Salad via Real Simple
- 3½ pounds melon (such as cantaloupe, honeydew, and/or watermelon), peeled, seeded, and thinly sliced
- 1 tablespoon lime zest plus ¼ cup fresh juice (from 2 limes)
- 1 tablespoon grated fresh ginger (from 1 [2-in.] piece)
Gently toss together melon, lime zest, lime juice, and ginger in a large bowl. Transfer to a platter; serve immediately, or cover and chill until ready to serve, up to 3 hours.