Given that it’s summertime in the desert, anything I can do to trick my mind into thinking it is pleasant and cool is something I need.  I find it challenging to motivate to cook in the summer.  Whether its the heat of the oven or stove, both of which seem to heat my whole house, or the death that is standing next to a grill, I just can’t find adequate drive to cook healthy.  But, I can’t simply eat either processed garbage or carry-out for every meal.

So, with that in mind, I am always seeking cool, easy, yet healthy recipes.  Here’s a few revolving around watermelons.  I love watermelons.  They are fun, cool, delicious, and healthy.  Watermelons are also low in calories and high in vitamins, containing vitamins A, B6, and C, plus thiamine, magnesium, and potassium.  When selecting a watermelon, look for dents or deformities.  A good watermelon will typically feel heavier than it looks.  A creamy, yellow spot, from where it ripened on the ground, is usually a sign that its ready to eat.

With all that, here’s a couple of fun “summer” recipes to enjoy!!!

Chicken Salad with Watermelon and Peaches

Ingredients:

• 3 cups chopped cooked chicken
• 1 cup plain yogurt
• 1/2 cup mayonnaise
• 1 teaspoon dried dill or 1 tablespoon fresh dill
• juice of 1 lemon
• salt and pepper to taste
• 2 peaches, seeded and chopped
• 2 cups chopped and seeded watermelon
• mixed green or bread of choice (mini-baguettes are fun)

Mix together chicken, yogurt, mayonnaise, dill, and lemon juice.  Season with salt and pepper to taste.  Just before serving, gently mix in chopped peaches and watermelon.  Serve over greens or bread.  Makes approximately 4-6 servings.

Watermelon Raspberry Lemonade

Ingredients:

• 6 cups watermelon cubes (seeds removed)
• 1/4 raspberries
• 1 cup water
• 1/3 cup sugar
• 1/2 cup lemon juice

Place watermelon, raspberries, and water in blender container, blend until smooth.  Strain through fine-mesh strainer and pout into pitcher.  Stir in sugar and lemon juice until sugar dissolves.  Refrigerate until chilled, about 1 hour.  Makes approximately 4 servings.

Fire and Ice Salsa

(Disclaimer note: I have yet to try this one as the Jalapenos scare me!)

Ingredients:

• 3 cups seeded and chopped watermelon
• 1/2 cup chopped green peppers
• 2 tablespoons lime juice
• 1 tablespoon chopped cilantro
• 1 tablespoon chopped green onion
• 2 tablespoons chopped jalapeno peppers

Combine ingredients; mix well and cover.  Refrigerate for 1 hour or more and serve.  Makes 3 cups.

I have to give credit where credit is due, those recipes all came from watermelon.org (a great resource, if you have yet to explore it), but the following is mine (and it is awesome!)

Mint Watermelon Summertime Salad

Ingredients:

• 1/2 Cup mint leaves
• 1 Head red leaf lettuce, chopped
• 1/3 Cup feta cheese
• 1/3 Cup pine nuts
• 3 Tablespoons pomegranate vinaigrette dressing (suit to taste)
• 1/2 Cup raisins
• 1 cucumber, chopped
• 1 Cup cherry tomatoes
• 4 Cups seeded and chopped watermelon

Combine ingredients, mix well, and serve.  I also have to admit that I have never actually measured the ingredients when making this salad.  I very much “eye-ball” it.  I prefer more watermelon, as I find the sweetness and coolness enjoyable.  Of course, I also dump in copious amounts of the feta, pine nuts, mint, and raisins.  One other note, I have found some difficulty finding actual pomegranate dressing and frequently substitute any berry vinaigrette dressing.

Enjoy!