Apparently, July is national watermelon month. But here in central Illinois, I’m voting to move it to August. As the weather heats up, and the melons start to arrive by pick-up load to farmers’ markets, I’m personally going to see if I can get tired of eating them (not likely). And I’m going to start by making a no-bake watermelon pie–okay, that’s not actually true, it’s really a mint, feta, watermelon salad, but I say, serve it like pie!
Watermelon Salad with Feta Cheese and Mint
- 1 watermelon
- 1 5 oz container feta cheese
- 3-4 sprigs of mint chopped
- Slice the watermelon into rounds
- Cut off green rind
- Slice into triangular wedges
- Sprinkle feta cheese and chopped mint on top
- Serve and enjoy!
Vitamins, Minerals, and Nutrients: Vitamin B5 - central to the production of energy in the body, allowing carbohydrates, proteins, and fats to be burned as fuel sources Vitamin C - powerful water-soluble antioxidant which helps the body develop resistance against infectious agents and scavenge harmful oxygen-free radicals Copper - required to make collagen which preserves bone and tissue in the body. It also helps to balance cholesterol and produce energy by incorporating iron into red blood cells. Did you know?
Don’t spit out the seeds! Watermelon seeds can provide small, but over time, useful amounts of both iron and zinc.