On warm summer nights the last thing I want is to melt away prepping food in a hot kitchen – especially 8 months pregnant. I love our 1950s Seattle home, but air conditioning? Yeah right. So here you go, this recipe checks the boxes for a fresh and easy summer dish that even your very pregnant friends would feel up to making on a weeknight. I love how the sweet melon pairs so well with the tangy cheese and zesty dressing – I could probably eat a whole serving bowl of this salad without shame. Try it and you might feel the same way!
MELON AND FETA SALAD WITH MINT, CHILI, AND LIME
adapted from Smitten Kitchen
serves 4 as a side
4 heaping cups of melon pieces, balled or cubed and bite-sized (I used a combination of balled honeydew, cantaloupe, and seedless watermelon)
2 tablespoons fresh lime juice
1 teaspoon lime zest
2 tablespoons coarsely chopped mint
2 tablespoons coarsely chopped cilantro
1/4 heaping teaspoon Chili-powder, plus more to taste
1/4 teaspoon sea salt
3.5 ounces goat/French feta cheese
2-3 tablespoons roasted and salted pepitas
In a medium bowl, gently toss together the melon, lime juice, lime zest, mint, cilantro, chili powder, and salt. Crumble the feta cheese over the top and sprinkle on the pepitas. Chill until ready to serve, but make this too far ahead of time as the melons will start to release their juices.
This salad is best the first day and becomes very watery by the next day.