It’s rare that I drink these days…it’s pretty counterproductive to my training and makes me sleep like crap. That doesn’t mean that I don’t think about it sometimes – and occasionally it’s a bit longingly. The other day, I thought of one of my BFF Greg and our Thelma and Louise inspired road trip last summer (well, there wasn’t any Brad Pitt and clearly we didn’t die) but we sipped on lots of wine and sunbathed our way across Palm Springs, LA and Santa Barbara. It was pretty awesome. In any case, whenever I think of Greg, I also think of booze for some reason. Hi Greg! Love you! To make a long story short, I decided to make a mojito-esque – but clearly non-alcoholic – dish that would capture the flavors of this iconic Cuban drink. Plus watermelon. I love watermelon.
Prep time: 15 min Cook time: 0 min Makes: 5 cups
- 3 cups seedless watermelon, cubed
- 1.5 cups seedless cucumber, cubed
- 2 Tbsp fresh mint leaves, sliced thin (“chiffonade” if we’re being fancy about it)
- 1/4 cup fresh lime juice (about 2 limes)
- Zest from two limes
- 1 Tbsp Kasandrinos Extra Virgin Olive Oil
- Pinch of sea salt
- Pinch of black pepper
- Cut the rind off the watermelon and cut into medium-sized cubes (about 1/2-inch).
- Peel the cucumber – if you prefer – and cut into similar sized cubes.
- Slice the mint leaves thinly. To chiffonade, stack the leaves on top of each other. Roll them up lengthwise into a bundle, then thinly slice.
- Combine these ingredients in a large bowl.
- In a smaller bowl or a small jar, combine the lime juice, lime zest, olive oil, salt and pepper. Stir (or shake) well to combine. Pour over the watermelon and cucumber and stir well.