Elevate watermelon from a juicy snack to a dinnertime dish with these tasty recipes from food writer Dan Clapson.
Watermelon and kale salad with creamy feta dressing
Ingredients
Dressing:
½ cup crumbled feta
⅔ cup greek yogurt
¼ cup fresh mint
1 clove garlic, minced
3 tablespoons canola oil
Salad:
4 cups ½” cubed watermelon
2 cups thinly sliced cucumber
1 bunch green kale, stems removed thinly sliced
2 shallots, halved and thinly sliced
Salt and pepper to taste
Instructions
Dressing:
Combine all ingredients except oil in a food processor or blender and pulse until a paste forms.
Keep pulsing while slowly adding oil until dressing thins out to a nice consistency
Salad:
Place all ingredients in a large mixing bowl, add dressing and toss to combine.
Place in fridge for several hours or overnight.
Toss several times again before serving and season to taste with salt and pepper.
Watermelon Rosé Sangria
Ingredients
2 cups cubed watermelon
1/2 cup fresh blueberries
1/3 cup sliced strawberries
2 small plums, halved and thinly sliced
1 bottle rosé wine, ideally one that uses primarily grenache or tempranillo grapes
1 cup apple juice
1/2 cup Cointreau
Instructions
Place all ingredients in a large pitcher and serve to combine.
Let chill in the refrigerator until ready to serve.
(note: try freezing fruit beforehand before mixing the pitcher of sangria. It will keep the drink extra cold on extra hot days without watering it down)
Check out more delicious recipes from Global BC here.