watermelon salad

summertime always makes me think of watermelon and in arizona, we have an abundance of both. not sure what to do with all that seedless heaven? solution: watermelon salad! there are so many variations of this fresh, light dish that i could never decide which one is best. i can decide that this one is the easiest and my favorite. happy tasting!

courtesy of: missi
adapted from: food network magazine
serves: 6-8

- 1/2 red onion, thinly sliced
- 4 cups watermelon, cubed and patted dry
- 1 cucumber, peeled, seeded, and cubed
- handful of mint, thinly sliced
- 1/4c olive oil
- juice of 1/2 lemon
- handful of cashews, chopped (optional)
- 6oz goat cheese, crumbled

1. in a small bowl, soak the red onion in cold water for 10 min.

2. then, in a large bowl, combine watermelon, cucumber, onion, and mint. add olive oil and lemon juice. toss. top with cashews and goat cheese.

3. refrigerate 20 minutes and serve chilled.

*tip: add cold pasta the following day for a quick pasta salad.