2-fer' Friday! Staring watermelon!

Organic, fair-trade watermelon on sale for $2.50! What could be better? Such a huge amount of fruit for that price. Does anyone else have the problem when cutting watermelon [or pineapple!] that they literally eat HALF of it while cutting. I'm so incredibly guilty of this. Even if I just ate a huge meal I can never stop shoveling this juicy fruit into my face.

Luckily, after eating half a mini watermelon yesterday I still had enough left to create the following. It's rare that fruit actually makes it to a recipe around here.

I'm super excited to share this incredibly refreshing, summery salad with you today. And it couldn't be simpler. Well, I'm sure it could be, but this is pretty freaking simple.

And the best part is that there are 2 variations, which are both perfect to share at a picnic or potluck.

If you decide to make the skewers I have a few rules you need to follow.

Well, really just one: Don't change anything about this recipe!

Especially the basil leaf! The burst of juice from the watermelon, the sweetness from the strawberry and honey drizzle, the tangy goat cheese, and the pop of flavor from the basil all fuse together perfectly. Seriously. Don't mess with this! And how pretty are purple basil leaves? I'm determined to keep my herbs going strong this year. So far so good.

For the 2nd salad version I'm introducing quinoa to the mix to make it a bit more side-dish worthy and less of an appetizer/snack.

Tri-colored quinoa is so fun but usually much more expensive. Finally caught it on sale!

There are a few different ways you could serve this salad.

>> Individual bowls or cups mixed with the dressing before serving.

>> All mixed up with the dressing and served on a platter or in a large bowl.

>> Or, plated on a large platter or individual plates in layers and served with dressing on the side.

Layer: quinoa - watermelon - strawberries - sliced almonds - goat cheese - basil - black pepper - drizzle of honey - dressing on the side

I think I like this version best. The presentation ends up a bit prettier as an added bonus!

Print this!

Watermelon Strawberry Basil Skewers

gluten-free // yield varies

Watermelon, cubed ~1-1 1/2-inch in size
Strawberries, hulled and quartered
Basil leaves, 1 small leaf per skewer
Goat cheese
Honey

Layer the watermelon cube, basil leaf [if the leaves are large cut in half], goat cheese, strawberry, then skewer together with a toothpick.
Top with a drizzle of honey just before serving. Best served immediately.

Watermelon Strawberry Basil Quinoa Salad

gluten-free // yields 6+, side-dish servings

1 batch lemon shallot dressing
3 cups cooked quinoa
1 1/2 cups watermelon, 1/4-1/2-inch cubes
1 1/2 cups strawberries, hulled + chopped
Goat cheese, crumbled
Basil, thinly sliced
Sliced Almonds
Honey
Lemon, strawberries, salt, pepper, to garnish

After quinoa has cooked, let cool and then place in the fridge until fully chilled.
Plate just before serving.
Plating option 1: Toss quinoa + fruit together with as much dressing as desired. Place in a large bowl/platter or in individual serving cups and top with crumbled goat cheese, sliced basil, almonds, and a honey drizzle. Add other garnishes if desired. Serve immediately.
Plating option 2: Plate quinoa on a large platter, then add the watermelon + strawberries on top, followed by the crumbled goat cheese, basil, and sliced almonds. Add other garnishes if desired. Drizzle with honey drizzle + dressing or serve on the side. Serve immediately.

Lemon Shallot Dressinggluten-free // yields +1/2 cup

from: this post

5 tablespoons extra virgin olive oil
1/4 cup fresh lemon juice
2 teaspoons minced shallot
1 1/2 teaspoons honey
1/4 teaspoon salt + pepper

Combine all ingredients in a jar, seal the jar, and shake vigorously to incorporate the honey.
Refrigerate until ready to serve and shake before pouring. Flavors deepen as it sits.