Watermelon Salad with Goat Cheese, Watercress and Mint
My two-year-old son is obsessed with watermelon. Every time we leave the house he asks if we can go buy more. And he pronounces watermelon as woman with a thick Jamaican accent. Like, “whoa-man”. So his request sounds like “we have no whoa-man, mama, can we go buy some mo?” which turns into me wailing Bob Marley every. single. time. He thinks it’s hilarious, even though he has no idea why I’m singing.
I thought it was pretty much the cutest toddler-speak thing he says. Until the other day. When we were at Costco. He caught a glimpse of a behemoth warehouse-sized melon in someone’s cart.
And so he screeched at the top of his lungs, “WHOA, mama, dat whoa-man is HUGE! Dat’s da biggest whoa-man I ever saw in my whole life! Do you see dat whoa-man, mama? SOOOOO big!”.
And yes, of course we were behind a particularly ample-waisted female shopper. Of course.
So we immediately (and loudly) started working on “wa-ter-mel-on”, and l narrated emphatically as we put one in our stroller.
So now that I’m in possession of a watermelon that weighs more than my children, I’ve become obsessed with this salad – I’ve already made it three times.
Today, it was my lunch (not pictured is the grilled cheese that accompanied it. I wouldn’t want to mislead you into thinking I ate just salad.)
Salty, creamy goat cheese, juicy, sweet woah-man and bright mint just go so well together. Try it, you’ll be hooked too.
Also, if your kids say super embarrassing things, please share and make me feel better. 🙂
- 1 bunch about 6 cups loosely packed watercress (you can sub arugula)
- 3 cups cubed watermelon
- 4 oz about 1/2 cup goat cheese
- 1/3 cup toasted almonds
- 1/4 cup loosely packed finely shredded mint leaves
- 2 tablespoons olive oil
- 1 tablespoon white wine vinegar
- a couple of fat pinches of maldon salt and a couple of grinds black pepper
- Combine the watercress, watermelon, goat cheese, almonds, and mint in a large salad bowl. Just before serving, drizzle with olive oil and vinegar, season with salt and pepper and toss. (Or if you're feeling fancy, you can dress the greens separately from the other ingredients, and compose the salad nicely on individual plates. Drizzle each salad with a teensy bit more dressing and a pinch of salt.)