Living in West Texas has certain benefits… Great people, endless sky and great job
opportunities (even in this difficult economy). As it is with all things, sometimes we must take the good with the bad.
First, there is the wind. Relentless and dusty, the wind never seems to stop. And then there are the seasons. While we do get a bit of every season, fall and spring are gone in the blink of an eye.
This past year we made the record books for the most snowfall in one season ever recorded. This week, not even half way through spring, we are going to hit 100 degrees. A difficult winter followed by a treacherous summer.
C’est la vie
How does one survive a seemingly never-ending summer? With lots of water and refreshing delights. Like vacation in a bowl, this cucumber, mint and watermelon salad takes the best of summer and throws it all together in one simple little dish. Enjoy!
Cucumber, Mint and Watermelon Salad
2 Medium-Large Cucumbers, washed and cubed
4 c Watermelon (1 small or ½ medium), cubed
Juice from 1 lemon
1 Tbs Palm Sugar
1 Tbs Crushed Mint
1 c Raw Cashews
In large serving bowl, mix together cucumbers and watermelon. Set aside. In small mixing bowl, whisk together lemon juice, palm sugar and crushed mint, until palm sugar is completely incorporated. Pour lemon-mint dressing over cucumbers and watermelon, refrigerate until ready to serve.
Immediately prior to serving, toss in raw cashews. Serve cold.
Makes approximately 6-8 servings.
This recipe was submitted to BeBetsy by SunnyB of And Love It Too.