Add zest to your Memorial Day picnic or any summer meal. This easy summer salad recipe of watermelon and mint is healthy, sweet and refreshing. Cut amounts in half, for smaller groups. Read more from Ann Marina on her blog, Preserve Your Brain
8 cups seedless watermelon chunks (1-inch squares)
1 tablespoon fresh lime juice
1/2 cup mint leaves, torn
No mint on hand? Fresh basil leaves are a good substitute
In a large bowl, toss the watermelon with the lime juice. Fold in the mint leaves, and serve.
Add 1 cup peeled cucumber (in small chunks) before tossing with lime juice.
Add a dash of freshly ground black pepper or cayenne pepper, before the mint leaves.
The salad can be made several hours ahead and stored in the fridge. Wait to fold in freshly-torn mint leaves just before serving.Food Fact: Watermelon is sweetest when well-ripened – the redder the better.Healthy Benefits: Watermelon is a great source of Vitamin C, beta-carotene, and lycopene, a phytonutrient supporting bone health. It’s high in Vitamin B-6, which helps your brain produce serotonin and dopamine, benefiting mood, memory, and sleep patterns. Watermelon and cucumber are diuretics – they prevent or relieve bloating by increasing the flow of urine to remove excess fluids.