Here is my recipe exchange recipe — thank you to whoever included it!
This was my first recipe exchange, and I was excited to get a recipe I probably would’ve NEVER chosen on my own — that’s the fun of it, right?
This salad has beautiful presentation with the fresh ingredients and colors.
AND it took me a whopping 5 minutes to put it together. ALWAYS a bonus.
However…I don’t think this one is for me. I excluded the goat cheese (replaced it with mozzarella) because goat cheese and I…well..I hate the stuff, to be honest.
I know. I know. I should’ve told the coordinator that. But I was so excited to participate, I couldn’t think of anything I didn’t like!
Anyway — I also discovered I don’t like the raw flavor of the basil with my watermelon. I LOVE mint on cantaloupe, and I figured it was the same idea — but the flavor just wasn’t for me.
I fed it to friends and everyone else liked it — so I’m probably just an oddball. I highly reccommend this recipe (even if *I* didn’t like it….because I know I can be difficult!)
1 medium seedless watermelon, cut into 1-inch cubes
2 tablespoons fresh lime juice
1/2 cup basil leaves, cut chiffonade style
1 log of chevre (I replaced with fresh mozzarella)
- In a large bowl, toss to combine the watermelon, lime juice, and half the basil
- Divide onto four plates, scatter pinches of chevre and the remaining basil on top
**At Joelen’s suggestion, I’ve entered this recipe into the Fruit Frenzy blog event! How fun!