Watermelon-Blueberry Ice Pops

These ice pops are sugar-free and simply delightful. Watermelon is refreshing alone, but when pureed, mixed with lime juice and then frozen, it becomes one of the best ways to cool off on a hot day. We added blueberries for a burst of flavor. Makes at least 4.

What you need:

  • 2 cups 1/2-inch cubed seedless watermelon
  • 2 Tbsp fresh lime juice
  • Optional: 1 Tbsp honey or agave, to taste
  • 1/2 – 3/4 cup fresh blueberries

Directions: In a blender or food processor, puree the watermelon with the lime juice and sweetener, if using.

Pour the mixture into popsicle molds then add the blueberries. Place in the freezer to freeze at least 6 hours before serving.

Watermelon & Tomato Salad with a White Balsamic Vinaigrette on a Bed of Butter Lettuce

Juicy, crisp, flavorful, salty-sweet. It’s hard to decide just how to describe this fantastic summer salad. It goes perfectly with grilled meats. As for the cheese, ricotta salata is another option, or leave it off for a dairy-free dish. Serves 4.

Vinaigrette:

Salad:

  • 1 mini seedless watermelon, sliced into strips, cubes or triangles, rind discarded
  • 1 cup halved cherry or grape tomatoes (different colors are lovely)
  • 2 green onions, sliced on the bias
  • 1 to 2 Tbsp minced fresh basil, to taste
  • About 2 oz. myzithra or ricotta salata cheese, shaved (leave off for dairy-free)
  • 4 to 8 leaves of butter lettuce

Directions: Add all vinaigrette ingredients together in a jar with a lid. Shake until the mixture is emulsified (thickened) and ingredients are well incorporated.

In a large bowl add the watermelon, tomato, green onion and basil. Add about 2 tablespoons of the vinaigrette and gently toss to coat.

To serve, place a butter lettuce leaf or two on 4 individual salad or dinner plates. Top the lettuce with the watermelon salad; finish each dish with shaved myzithra. Serve remaining vinaigrette on the side.

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