Eat: Watermelon Salad

Summer is officially over in NZ.  We’re in Autumn now, but the watermelons are still available at the markets and grocery stores.

I’m big into eating as much fruit as I can throughout the summer and I’m also big on eating light, fresh, filling meals.

So I made a watermelon salad and wanted to share.

Watermelon Salad

Watermelon Salad

Anyway its super simple to make and is ready in under 15 minutes, depending on how quick

you are in the kitchen I guess.

Watermelon Salad

  • 1 watermelon cut up into bite size cubes
  • 100g feta cheese, crumbled I like the crumbly greek style kind but choose your favourite. Also add more or less cheese dependent upon your tastes or preferences
  • 1 bag baby spinach (or any mix of greens you prefer)
  • 1 small to medium red onion, cut in half and super skinny
  • 1 bunch of mint, now you can choose to leave it as full leaves or slice them into threads
  • Pepper and salt to taste
  • and a glug of olive oil, or any oil you prefer

Toss it all together and this is what you get, a delicious, easy, yummy, summer salad, that you even enjoy on those warm autumn nights.

If when you chop up the watermelon, you feel like you have too much for salad, here are my ideas on what to do with the extra.

  1. eat the extra as a sweet snack
  2. put the excess in a blender, it’ll turn into watermelon juice and drink up.
  3. or if you’re not into having a fresh glass of juice, then put them into popsicle moulds and freeze for a treat.
  4. freeze the cubes to add to a smoothie
Another picture of our salad

Another picture of our salad

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Make: Pasta with creamy Avocado sauce

IMG_1730In case you haven’t noticed, I’m not really a photographer, I’ll just keep practicing and hopefully I’ll get better.

I don’t normally eat pasta, but my husband loves it so we’ve compromised and pasta appears on the menu maybe twice a month, and the second compromise for us has been that at least once, he’d like it not to be whole wheat.  So here it is.  The compromise dinner, pasta and its not even wholewheat.

What makes this pasta so frickin’ awesome is the sauce.  It’s a non-cream based creamy sauce, that even my husband can dig.  

Fettuccine with avocado cream sauce

Fettuccine, enough for two people in our case

Spinach,  a big bunch
Sundried tomatoes cut into strips
Optional toasted pine nuts or roasted unsalted cashews. I also am known to throw in some courgettes or brocolli too, really I just add whatever I like. If the husband were to make it for just himself, I have a feeling that he’d add some roast chicken.
Sauce:
1 avocado
a handful of mixed fresh herbs, you can use whatever you like, I chose mint and basil
2-3 tablespoons of plain yogurt
1/4 of a lemon, or more depending on your personal taste
1 large clove of garlic or more if you like or less 
salt and pepper to taste
Oil – choose your favourite kind, I like a mild flavoured oil with this dish, so I use rice bran oil
optional – sometimes I add about 1/8 teaspoon chilli flakes 
 
Sautee your spinach, set aside. 
 
For the sauce, chuck all the ingredients, except the oil, into your food processor, and turn it on.  Add the oil slowly through the spout. Again, you probably will need to scrape down the sides, and keep tasting the sauce, to see if you like the flavour.  Set it aside once you reach your desired consistency.  
 
Boil your pasta. Once its done, strain it and add your spinach, sundried tomatoes (and anything else you opted to add) and sauce.  Give it a good toss and serve.
 
Top with fresh grated parmesan if you like and cracked pepper.  

 We’ve made this a few times, and the only advice I can give you is: this is a dish best eaten fresh. I wouldn’t suggest it for leftovers. 

Remember this recipe makes enough sauce for two people, so if you want to make it for more people, make sure you make a bigger batch.

Dig in and enjoy.