Mojito Watermelon Perfect Picnic Recipe – The Cooking Housewives
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Welcome to our new series “The Cooking Housewives”. Our friend Julie of Redhead Can Decorate has created this monthly hop and we are so grateful. This is our chance to showcase our culinary delights along with 11 of our blogging friends. We are kicking it off today with Picnic Recipes – so we are sharing our Mojito Watermelon recipe!
When Honey Bee and I visited California a few weeks ago we had the opportunity to eat a lot of delicious food. You can read about our adventures in this post Things to do on a Quick Trip to Los Angeles. One day I was exploring the city on my own and found a place to have a quick lunch. Served with my sandwich was a side item called “mojito watermelon”. Now, this is not to be confused with a special bev cocktail- watermelon mojito 🙂
Typically I am a watermelon purist – chill, slice and eat. My tastebuds must be changing because I never would have wanted to replicate this recipe had I not tried it first. All of the ingredients are so fresh and I love the sweet, tart and savory combo. As soon as I returned home from the trip I went straight to the roadside stand and bought a pretty watermelon!
Staff at the restaurant (wish I could remember the name of it) were super helpful with the ingredients and measurements. I broke the recipe down into a manageable size meant for a family and not a restaurant.
Cutting up the watermelon is the hardest part of this recipe.
I like things to be pretty so instead of chunks I cut the watermelon into triangle pieces. The piece below was cut in half to make two small triangles and the rind was discarded.
Mojito Watermelon
Not to be confused with a Watermelon Mojito LOL. Mojito Watermelon is packed with the flavors of the season - fresh watermelon, mint and lime. Topped off with a delicious, light dressing this recipe is a winner for a perfect picnic, side dish, salad - or whatever you like!
Ingredients
- 1 small fresh watermelon Sliced and cut off of rind
- 1/3 cup fresh mint leaves roughly chopped
- 1 fresh lime zested and juiced
- 3 tbsp olive oil
- 2 tsp sugar
- sea salt
- fresh ground pepper
Instructions
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Cut the watermelon into small triangles or squares for easier eating. Discard the rind.
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In a medium bowl - add zest of the lime and squeeze the juice. Remove seeds as necessary. Chop fresh mint and add to the bowl.
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Add olive oil and sugar. Whisk and blend ingredients well. Season with sea salt and fresh ground pepper to your taste.
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Serve the watermelon and drizzled with all of the dressing right before serving. Season with a little fresh ground pepper and sea salt on top.
You can make the dressing a few hours ahead of time and then refrigerate it or keep it on ice.
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This is SO good!
Remember, don’t add the dressing until you are ready to serve.
The combination of the sweet watermelon, sour lime and savory mint make this a winner in my book.
Plus look at the gorgeous presentation. 🙂
This makes for a great side dish, salad, appetizer or snack. Needless to say it is also a perfect picnic food! I’m not gonna lie – I bet this would be delicious with a little drizzle of tequila added too 🙂 I’ll keep you posted!
Seriously, I hope that you give this mojito watermelon recipe a try – you won’t regret it. Now check out our friends recipes below…just click the links.
Don’t forget to Pin this to your favorite Pinterest board!
So excited for this series ladies! You guys have the best recipes. I can definitely attest they are all tried and true. Can’t wait to make this watermelon mojito. It looks amazing, hugs, CoCo
This looks so good! I’ve honestly never done anything special with watermelon, but you’ve inspired me! This looks so good! Adore this new monthly series.
Just when I thought that I’d eaten all the watermelon I could this summer, along comes this recipe that I simply must try! Sounds delicious!
Oh my goodness! I have never heard of this. It looks and sounds so tasty. I’m going to give it a try before watermelons are gone for the season. Thanks for sharing!
I also throw chicken breasts in the crockpot with chicken broth on high for 4 hours, then shred it up and save it or freeze it for later 🙂
Such a nice blogpost and the recipes are just WOW! The overnight oats are really delicious and so easy to prep day-to-day.
I once made a cake that had no pictures and a few fairly complicated sounding steps. It was tasty but I wasn’t sure I got it right. One day I saw a bakery with a similar specialty cake and sure enough, mine looked nothing like it haha.