CUCUMBER WATERMELON SALAD
1 large watermelon
2 large cucumbers
3/4 cup crumbly cheese (feta, ricotta, or queso fresco)
1/8 cup chopped basil leaves
1/8 cup chopped mint leaves
2 tbsp olive oil in a condiment bottle
2 tbsp lime juice in a condiment bottle
Salt in a salt shaker
Cut the cucumber and watermelon into medium-sized chunky cubes. In a large bowl, toss watermelon, cucumber, herbs, oil, and lime juice. Add salt to taste. Crumble the cheese on top to finish. Serves four.
CAMP FISH TACOS
4 cups diced seedless watermelon
1/2 red onion, diced
1 diced jalapeño
4 tbsp lime juice in a condiment bottle
1 pound white fish (cod, tilapia, or mahi-mahi works great) in four filet strips
3 tbs olive oil in a condiment bottle
Salt and chili powder in a Spice Missile
1 avocado, sliced
Chopped cilantro for garnish
Combine watermelon, onion, lime juice, jalapeño, and 1 tbsp of olive oil in a bowl with a dash of salt. Heat the remaining 2 tbsp oil in a fry pan over a stove or campfire grate. Season filets with a light coating of salt and chili powder, then place in the pan and fry two at a time. Fry the fish until the filets are golden and flaky (5-7 minutes), then remove from pan. Heat four tortillas over the flame and place on plates. Top with fish filet, watermelon salsa, avocado slices, and cilantro. Serves four.
4 cups cubed seedless watermelon
1 1/2 cups lemonade
2/3 cup tequila
1 oz simple syrup
Combine all ingredients in a blender and blend until a smooth liquid. Garnish glass with a watermelon slice or mint leaves. Serves four.
Any way you slice it, watermelon is a delicious and versatile treat. Grab a watermelon next time you head out for a car camping adventure or road trip and enjoy a delicious salad, dinner, or cocktail with the sweet taste of summer.