Watermelon Cucumber Salad

One of my favorite things about summertime is......Watermelon.

This is one of the best ways to use up watermelon, if you've got lots. It's also a great excuse to get some watermelon, if you don't have any! I was skeptical of this recipe at first because of the odd mix of ingredients, but it is just wonderful. I made it recently for a family gathering and everybody loved it- so it's a crowd pleaser! Recipe is from Food Network Magazine's Cookbook, Great Easy Meals.

Watermelon Cucumber Salad

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Ingredients:

1/2 red onion, thinly sliced

4 cups diced watermelon (helps to have seedless)

1 seeded and sliced cucumber

Handful of thinly sliced mint

Handful of chopped cashews

1/4 cup olive oil

1/2 lemon, juiced

salt, for taste

1 6-8 oz package of goat cheese crumbles, use as much or little as you like

Soak 1/2 thinly sliced red onion in cold water. Pat dry 4 cups diced watermelon and 1 seeded and sliced cucumber; toss with a handful of thinly sliced mint. Drain the onion, squeeze dry and add to the salad along with some chopped cashews. Add 1/4 cup olive oil and the juice of 1/2 lemon; season with salt and toss. Top with crumbled goat cheese.

This makes a big batch that would give a big spoonful to about 10 people, and a big portion for 4 people. I made some another night for just Keith and I and eyeballed all of the ingredients to build 2 small salads. It was so easy!

Enjoy!!