salted watermelon, avocado & mint salad.

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super fresh summer salad, comin’ atcha.

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this is a riff on a watermelon & mint salad i had a couple summers ago…

ohh emm geee, it is so. good. so much flavor and way way way fresh.

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i added avocado for texture & creaminess, lime and black pepper and sooo much mint to this version.

i made this salad last week and brought it on our friend’s boat that afternoon thinking i needed to try and use it the same day, but that it would get soggy and nobody would want any…

but it actually stayed crisp & fresh and was gobbled right up.

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i have a video of our friend’s sister giving the watermelon salad a real-time review on the boat which i’ll just let serve as the blog post for this recipe, because she really says it all!

here’s her direct quote that sounds like actual poetry now that i’m listening & reading it back 😂.

“the lightness.

the burst.

it feels like sunshine coming from your core, spreading outside.

the balance of sweet and salt, and just light with the mint just coooating over - just bruuushing over.

the mint!

beautiful.”

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me: “it’s the mint, right?!”

salad poet: “it’s the mint…. it’s the mint.

because the honeydew meets the watermelon…..”

me: “i hate honeydew!”

salad poet: “i don’t like either of them. but the marriage of those two together, with the mint - it’s a beautiful balance.

beautiful. it’s actually perfect.”

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me: “how do you feel about the avocado?”

salad poet: “if you’re looking for some zesty flavor - it’s going to balance it out with a bit of - i don’t know, it’s like it’s comforting you - it’s giving you a big hug. the watermelon hugs all that flavor together…

and the avocado….. it’s bliss!

…and the mint.

avocado, watermelon, honeydew, mint…..”

me: “we hate half of those things, but we love them together.”

salad poet: “it’s true.”

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she didn’t mention the pickled red onions in the real-time review, but those are a key player in this flavor explosion. do yerself a favor and just start making pickled red onions every week and keep them in a jar in the fridge.

this salad is sooooo delicious and fresh and perfect for summer. i want to eat it every day.

in fact, i am sooo into the mint in this salad that i’ve been putting mint on all the things. i often cut up cherry tomatoes & cucumbers for a snack and just toss with salt & pepp and some feta - now i add mint, and yum! it’s just so light & lovely and adds a great layer of fun flava.

i want to make lots of summery salads using fruit and herbs now. i feel like just by having summer fruit around and a handful of extra ingredients ready to go, you can have a lot of combinations of the most refreshing, crisp, light, cooling, flavorful summer salads.

this cucumber, peach & prosciutto salad from last summer is also a winner, and has a wee bit of added protein, too!

and of course, my bff, mint.

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Salted Watermelon, Avocado & Mint Salad

Serves 2-4

Total Time: 15 minutes

Ingredients:

  • 1/2 a watermelon, the firmest parts cubed

  • 1/2 a honeydew melon, cubed

  • 1 medium avocado, firm - not too ripe - sliced

  • 1/2 cup pickled red onion slivers

  • 1/4 cup feta crumbles

  • juice of 1 lime

  • lots of fresh mint, torn or chopped

  • 1/2 tsp. freshly ground black pepper

  • 2 tsp. flaky sea salt, like Maldon

Instructions -

Cube the firmest parts of the watermelon, discarding any mealy or super seeded parts. Cube the honeydew melon. Chill the melon cubes in the fridge and prep the other ingredients.

Gently toss all ingredients together with the chilled melon. Top with extra lime juice, flaky sea salt and fresh mint. Serve immediately or same-day.

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party guacamole.

my favorite thing.

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i had posted a super lame-o, vague recipe for my signature guacamole several years ago, but i realized it was not very helpful at at all!

so even though i don’t usually measure the ingredients when i make guacamole, i got out all the measuring tools this time and wrote it all down - for the sake of consistency and for the sake of the folks whom are strict recipe followers. 😉

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these avocados were seriously the creamiest and most perfect ones of my life. i do not take primo avo texture or ripeness perfection for granted! bless the avo gods for this most excellent batch.

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i say that when you mince your red onion and jalapeño for this purpose or for fresh salsas - if you think you’re done chopping, chop it up again. and then one more time. you just want these components to be like flavor crystals within the creamy guacamole nebula, not distinct chunks to chomp into.

i do like to leave some chunkier bits of avocado left behind, however. more texture, please!

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i used to add a scoop of fresh salsa to my guacamole. sometimes i will if it seems like it needs a flavor boost. but the goal is to keep it avo pure. i know cumin is a key ingredient in traditional guacamole, but i don’t really enjoy that flavor. add some to yours if you want!

i’ve made this guac zillions of times for zillions of parties or bbqs and it is always a hit. i know its a pretty straightforward recipe with no surprises, but this is just how i always do it, and the people of my life have spoken. they want to eat it on all the things - and i’ve seen it first hand…. nacho cheese doritos, cheetos, fritos, burgers, sliders, hot dogs, tacos, with breakfast, with vegetables, with cheese, with the strangest of crackers or chips…..

it is a surefire crowd-pleaser.

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Quinn’s Party Guacamole

Serves 6-10

Total Time: 20 minutes

Ingredients:

  • 6 extra large ripe avocados

  • 1 3/4 - 2 tsp. kosher salt

  • 1 cup finely minced red onion

  • 2 medium jalapeños, seeded and finely minced

  • 2 large limes (juiced + some pulp)

  • 1/2 cup finely chopped cilantro, plus extra sprigs for garnish

  • 1/2 tsp. fresh ground black pepper

Instructions-

Wash and dry all fresh ingredients. On a large cutting board, halve the avocados and score the flesh carefully with a knife. Use a spoon to scoop out all the avocado from the peel into a large bowl. Pour the juice of 1 lime over the avocado with a good pinch of salt and mash well with a fork (or even a potato masher if you’re making a large batch of guacamole).

Super finely mince the red onion and jalapeño. Add them to the large bowl and mash everything together well. Add the salt and pepper and fold in with a spatula. Add the juice of the other lime as well. Continue to mash the avocado mixture until it becomes quite smooth, leaving some chunkier bits as you desire.

Chop the cilantro. Gently fold the cilantro into the guacamole. Add larger sprigs on top if you wish.

Add salt, pepper, and lime juice to taste!

Serve immediately. Store in the fridge in a sealed container with extra lime juice squeezed on top if you’ll be serving it later. Be sure to give it a good stir if any browning occurs on the top before serving. Enjoy within 1-2 days.

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