Watermelon & Cucumber Salad

Summer season means watermelon is always in my fridge. It has just the right amount of sweetness and is a great low calorie snack full of vitamins A and D.

When hubs was growing up, his mom would always make melon balls and keep them in the fridge. I know, my mother-in-law is amazing!! I have picked up this trait from her and Hubs is quite happy. 

Turing watermelon into bite sized balls is just the perfect healthy, pop in your mouth, snack. Melon balls are so easy to make and can also be made from honeydew and cantaloupe!!

Okay, to make watermelon balls, you will need a melon baller like this one here. 

Go ahead and slice your melon in half. I chose to use a seedless watermelon which I would highly recommend. If you are balling cantaloupe or honeydew, be sure to remove the seeds. 

Press your melon baller into your fruit and spin the baller around completely. Just like magic, its a melon ball! 

Then you are left with this. Don't worry, I had myself a snack by eating a few bites of the leftover insides.

Now of course, I had to create a salad with some of my melon balls. That recipe is below!

printable recipe here! 

Watermelon and Cucumber Salad

naturally GF/DF

Ingredients:

3 cups fresh watermelon balls (or bite size pieces)

1 cucumber

2 green onions

2 T fresh basil

2 T lemon juice

1 T olive oil

1 T agave nectar (or honey)

1/4 t salt

dash of ground white pepper 

What to do:

Peel your cucumber. I like to leave some of the peel for the color and it just makes it look fancy! :) 

Slice your cucumber in half, lengthwise.

Line your halves up and slice in 1/4 inch slices.

Chop your basil.

Chop your green onions. Only use the white and light green parts for this recipe. You want that strong onion flavor because it mixes so well with the sweetness of the watermelon. 

Place watermelon, cucumber, green onions, and basil in a medium bowl. Stir together.

In a separate small bowl, whisk together the lemon juice, olive oil, agave nectar, salt, and white pepper.

Right before serving, pour the olive oil dressing over the watermelon and give it a toss. 

Thanks Y'all!

-Wise Wife

Watermelon Salad with Balsamic Reduction

I know what you are thinking, balsamic reduction? How the heck could I possibly be able to make that.  I promise you, it is SO easy to make!!! If you can boil water, you can make this reduction! It takes less than 5 minutes to cook and adds amazing flavor to a simple watermelon salad. 

I also use fresh mint in my watermelon salad. I grow fresh mint in my yard because it is so simple to take care of! All you need is good soil and remember to water and your mint will grow like a weed.

If you don't have a yard, or a good spot to plant an herb garden, opt for an herb pot! I have my mint in a separate pot because it gets so large, but I have small amounts of several other herbs in combination pots. Perfect for just the two of us. 

My rosemary plant started in a pot but quickly outgrew it. When we moved, I planted it in the ground and it has been thriving every since.  I have had my aloe plant for over a year now and have transported it into a larger pot without trouble.  Aloe is another one of those SUPER easy things to grow and lets be honest, I frequently burn myself in the kitchen. An aloe plant is the perfect thing to have on hand for me! 

I have blue cheese listed as an ingredient in this recipe. I didn't get to enjoy due to my dairy allergy, but Hubs loved it. Your choice if you want to use it or leave it out. 

Printable Recipe Here!

Watermelon Salad with Balsamic Reduction

Naturally GF

Ingredients:

4 cups fresh watermelon chunks

1/4 cup fresh mint

1/2 red onion

1 T capers 

2 T olive oil

1/4 cup balsamic vinegar

Crumbled Blue Cheese (optional)

What to do:

About 10 minutes before you are ready to serve your salad, start your balsamic reduction.

Add your balsamic vinegar into a small sauce pan. 

Bring to a SLIGHT boil.

Let it boil for 3 1/2 minutes and the vinegar has reduced by half.

Remove from heat and allow to cool. It will begin to thicken a bit and voila, you have your reduction! 

While your reduction is cooling, chop your basil.

Chop your onion into small pieces. 

Add all of the ingredients (except the balsamic reduction) into a medium bowl.

Stir it all together. 

Drizzle the balsamic reduction over each serving.

Thanks Y'all!

-Wise Wife 

Shrimp Tacos with Watermelon Salsa and Black Beans

It has been absolutely beautiful the past few days. A little chilly in the evenings, but blue skies everyday   that put me in the best of moods. A good mood always leads to healthy delicious meals. Today it was straight to shrimp tacos. Not sure how this came into my mind, but when it didn't it wouldn't leave. I thought about these shrimp tacos ALL DAY LONG. I think what I was super exited about was my watermelon salsa that I make to go with the shrimp tacos. It is so simple, healthy, and delicious.

I also made my version of black beans to serve with my tacos. They are amazing because I add bacon to them. I mean lets be real, what doesn't get better with bacon? All things in moderation right? Okay lets get to dinner because I know you are hungry!

Watermelon Salsa
GF/DF

printable recipe here

Ingredients: 

3 cups fresh watermelon

1/2 red onion

1 fresh jalapeño
1/4 cup fresh cilantro
juice of 2 limes
1 T olive oil
pinch of salt

This is a super east recipes, barely even a recipes. First off, dice the watermelon and onion.

Remove the seeds from your jalapeño and then finely dice.

Add watermelon, onion, and jalapeño together into a medium bowl.

Squeeze in the juice of your limes.

Chop your cilantro and toss into the bowl.

Add in your olive oil and salt and give everything a good stir.

Cover with plastic wrap and refrigerate until you are ready to eat. You can make this the day before as well! Serve over your shrimp tacos. Oh and I usually just grab a fork and eat it as a delicious snack!

Skillet Black Beans 
GF/DF

printable recipe here

Ingredients:

1 can low sodium black beans
1/2 red onion
2 cloves fresh garlic
4 pieces of GF bacon
1 t ground coriander
1 cup GF, low sodium vegetable broth
salt and pepper to taste

Drain and rinse your black beans.

Dice your onion.

Mince your garlic.

Chop your bacon.

Sauté your bacon in a medium skillet unto almost done.

Add in your onions and sauté for 4-5 minutes or until slightly translucent.

Add in garlic and sauté for an additional minute.

Add in your black beans and coriander and stir to combine. Allow to cook for 3 minutes.

Add in your broth and allow the mixture to come to a boil.

Simmer until most of the liquid is absorbed, about 10 minutes.

When most of the liquid is gone, using the back of a spatula, press the black bean mixture into the pan to break them up a bit. I don't like my beans completely smooth so don't over press. Add salt and pepper to taste.

That's it!

Shrimp Tacos
GF/DF

printable recipe here 

Ingredients: 

1 pound fresh shrimp, peeled and deveined
2 cloves garlic
1 fresh jalapeño
2 T fresh cilantro
pinch of salt
pepper to taste
1 1/2 T olive oil
1 t cumin
juice of one lime
GF corn tortillas
Avocado slices (optional)

What to do:

Dice your garlic.

Remove seeds and finely dice your jalapeño.

Chop your cilantro. 

Head your olive oil in a medium skillet over medium heat.

Add in your garlic and jalapeño and sauté for about 2 minutes.

Toss in your cilantro and cook for about a minute.

Toss in your shrimp and season with the cumin.

Sauté until no longer pink. Stirring often. Be sure not to overcook your shrimp.

Just before serving, squeeze your lime juice in.

Serve inside corn tortillas and top with your watermelon salsa and avocado slices if using.

Enjoy your dinner! Thanks Y'all!

-Wise Wife