If you have a special celebration upcoming, make sure you save this one. It is purely delightful and truly special. Read on.
- 2 cucumbers, peeled and seeded
- pinch of salt
- 2 cups watermelon, peeled and cubed
- 2 slices cantaloupe, sliced thin and diced
- 1/2 avocado, peeled and diced
- 1/4 cup watermelon, diced and reserved
- 1/2 cup crabmeat (from 8 crab legs or Costco container of crab meat)
- 2 tsp. finely chopped fresh dill
- 1 tsp. lime juice
To serve this soup, chill 4 soup bowls.
This is a very important step as it really does enhance the flavours of the soup.
Use a juicer and juice the cucumbers. Strain and put in a container and refrigerate. Wash the juicer and now put in the watermelon cubes and juice. Strain into a container and place in the refrigerator. Check these two after a while and remove any ‘floaties’ that may appear if missed when strained. Sprinkle the salt over the two waters and refrigerate.
To serve:
Add the avocado and cantaloupe into the diced watermelon and divide equally in the 4 bowls. In a bowl, mix together the waters (cucumber and watermelon), add the lime juice and taste. You may need to add more lime juice or perhaps a touch more salt. (Your call).
Now divide the crab meat and place in the center of the bowl. Carefully pour the mixed waters in. Top with the chopped dill.
Congratulations!
Prawn, Watermelon, And Cantaloupe Salad
What is not to like about this salad? I love watermelon and I surely love prawns. Put them together and you have a superb salad on a lovely summer day.
- 2 small fennel bulbs, trimmed.
- 2 garlic cloves
- 1 tsp. fennel seeds
- 1 tsp. coriander seeds
- 1 tsp. pink peppercorns
- 1 orange, zest and juice
- 1 cup white wine
- 2 1/2 cups water
- pinch of salt
- 1 1/2 lbs. prawns, shelled and deveined, keep tails on
- 3 tbsp. olive oil
- 1 tbsp. raspberry vinegar
- 2 cups watermelon, cubed, seeds removed
- 1 cup cantaloupe, balled
- 1 small head frisee lettuce (only the inner leaves)
- 1 head butter lettuce
- 1 tbsp. chopped fresh tarragon
Thinly slice 1 fennel bulb and place in a saucepan. Add the garlic, fennel seeds, coriander seeds, peppercorns, orange zest and juice, wine and water, couple pinches of salt. Place over a medium heat and bring to a boil, stirring occasionally. Reduce heat to low, cover and simmer the broth for 20 minutes.
Add prawns to broth and cook, uncovered for about 4 minutes (until pink and curled). Remove pan from heat and allow the prawns to marinate in the warm broth for 15 minutes. With a slotted spoon transfer the prawns to a bowl and refrigerate until chilled. Strain broth and keep 1 cup.
To make your dressing, place the reserved broth in a small saucepan and bring to a boil over high heat. Bring to a rolling boil and reduce to 2 tbsp. (10-15 minutes). Transfer to a bowl and whisk in the olive oil and vinegar. Season to taste.
Thinly slice the remaining fennel bulb and add to a large bowl with the fruit, frisee and prawns. Drizzle the dressing and toss gently to combine.
Line serving plates with a few butter lettuce leaves. Spoon salad over the top. Garnish with the chopped tarragon.
This will serve 8 people.
Icy Cold Melon & Tomato Salad
This is a wonderful salad on a warm Spring/Summer day. It is so simple yet so tasty. Give it a go! Just make sure all ingredients are chilled in refrigerator at least a day before making.
- 1 tbsp. sherry vinegar
- 1 tsp. honey
- pinch of salt
- 2 cups cantaloupe cut in 1 inch pieces
- 2 cups of watermelon cut in 1 inch pieces
- 1 cup papaya, cut in 1 inch pieces
- 1 cup mango, cut in I inch pieces
- I/2 pint baby heirloom tomatoes, halved
- 1 cup torn fresh basil
Whisk together the vinegar, honey and salt in a large bowl.
Add the melons and tomatoes, stirring to coat well. Stir in the basil and serve immediately.
Now, how easy is that? By the way, each 1 cup serving is only 64 calories. Gee, I like it even more now.
Chicken Salad With New Attitude
This salad will make a great lunch fare or even better, a full meal deal, served with a warm roll and chilled glass of your favourite……
This is a good meal for 4 people.
- 1 tsp. dried oregano
- 1 lime, zested and juiced
- 1 garlic clove, minced
- 2 tbsp. olive oil
- 4 chicken breasts, skinless
- pinch of salt and pepper
- 1 (170g) container of Feta cheese
- 1/4 cup water
- 1/2 large English Cucumber, diced small
- 3/4 lb. baby new potatoes, cooked and halved
- 1/2 small watermelon, cut in 4 wedges
- 4 dried apricots, thinly sliced
In a small bowl, whisk together the oregano, lime zest and one half of the juice, garlic clove and oil. Set aside.
Season the chicken breasts with salt and pepper and place in a shallow dish. Pour the vinaigrette over the chicken and turn to coat well. Cover with plastic wrap and refrigerate for 30-45 minutes. Preheat barbecue.
Grill on high heat for 5 minutes per side until cooked through. Slice in 1/4 inch strips and set aside.
In a blender make the dressing by pureeing the Feta cheese, water, remaining lime juice, salt and pepper. Process until smooth. If needed, add more water.
In a bowl, combine the cucumber, potatoes and half of the dressing and toss gently. Place this in a bowl, add the chicken slices on top, sprinkle with the apricot and drizzle with the remaining dressing. On the side of the plate, add the watermelon wedge. Serve immediately.
Chilled Summer Fruit Gazpacho
The sun is beaming, the clouds are scarce and it is time to eat. Well, set the table on the deck/patio and get ready to enjoy the coolest gazpacho you have ever had. Play on words? Perhaps…..
- 3 1/2 cups fresh raspberries (blackberries would be a good choice, as well)
- 20 oz. unsweetened frozen raspberries, thawed
- 3 tbsp. berry sugar
- 2 cups sparkling water, lime flavoured (try Costco’s Sparkling Ice lime flavoured water)
- 5 kiwi fruit, peeled
- 2 1/2 tbsp. fresh lime juice
- 1 cup finely diced honeydew melon (to match the colour of the kiwi)
- 1 cup finely diced watermelon, seeds removed *
- Zest from 1 large lime
Blend the raspberries and sugar until smooth. Strain through a sieve to catch all the seeds. Lightly press through the sieve making sure not to break the seeds up. Pour into a large bowl and add the sparkling water. Stir to blend well. Cover and place in the fridge while you continue on.
Process the peeled kiwis (remove the centre white ‘core’) and lime juice in the blender and puree until smooth.
Set out 6 pretty soup bowls and pour equal amounts of the raspberry puree into the bowls. Now, here’s the fun. CAREFULLY pour eual amounts of the kiwi puree into the CENTER of the raspberry puree.
Sprinkle the honeydew melon pieces on the raspberry puree and the watermelon over the kiwi. Scatter a little bit of the lime zest on top.
Make sure the purees are cold and the soup bowls are thoroughly chilled.
*I much prefer the gold kiwi and this would really work with the blackberries as far as flavour and contrast would be. The gold kiwi are not as tart or sometimes even bitter as the green kiwi.
If you can get the yellow watermelon absolutely go for it. They have much more flavour, are a bit sweeter taste and oh, so good. Your taste. Your choice.
Watermelon, Cheese Salad With A Balsamic Fig Flavoured Glaze
My daughter gave us, as part of our extravagant Christmas basket of goodies, the Balsamic vinegar flavoured with figs. The brand name is “Scarpone’s”. If you can find it, buy it…no, that’s wrong…buy lots. It is terrific and very surprising in taste.
For the simple salad serving 8, you will need:
- 1 small pkg of mixed spring greens
- 8 cups of seedless watermelon (red or yellow) cut into 3/4 inch cubes
- 7 oz. feta cheese, crumbled
- 2 tbsp. of this beautiful balsamic fig glaze.
If you are serving this ‘family style’, get out your prettiest platter, spread out the washed and spun dried mixed greens.
Scatter the watermelon over the top, and sprinkle the feta cheese over this.
Now, drizzle the beautiful balsamic fig glaze over all. Serve with warm rolls, fresh butter, glass of wine and forget the world…at least until the next course to be served.
Note: amounts to be adjusted accordingly, of course as needed.