Ok, everyone can agree watermelon is a must-include 4th of July food. I have about 2 seconds to enter this as I am way late for the BBQ at my sister-in-law's (plus Blake has been counting down the minutes ever since he woke up at 6 am and I can't take another reminder from him of how little time I have left before we MUST leave) Anyway, the watermelon salad is outrageous. True, the kids probably won't like it, but just serve them cut watermelon cubes straight up. They don't need anything fancy or elaborate---the fireworks will be more than enough excitement for them.
4th of July Watermelon, Feta and Pecan Salad
Serves: 6-8
3/4 cup chopped pecans
1 teaspoon extra virgin olive oil
Salt, to taste
7 cups cubed watermelon, chilled
6 ounces crumbled low-fat feta cheese
1/2 cup chopped fresh mint
Freshly ground black pepper, to taste
2 teaspoons raw honey
2 tablespoons flax oil (we recommend Barlean’s brand)
1 tablespoon lemon juice
1.Preheat oven to 350 degrees. Toss pecans in the extra virgin olive oil. Sprinkle with salt. Bake pecans for 5 minutes. Set aside to cool.
2.Place watermelon, feta, and mint in a large serving bowl. Season with salt and pepper to taste.
3.In a small bowl, whisk together honey, flax oil and lemon juice. Pour over watermelon and gently toss ingredients together. Add toasted pecans. Refrigerate for 20 minutes before serving. Serve cold.
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