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It’s no secret that my most pleasant moments and memories in the kitchen are during Autumn as I prefer the creaminess and warmth the cooking of this season offers compared to Summer. I naturally, dread the heat of Summer let alone having a desire to enter a kitchen and cook at all. With that said however, it recently dawned on me that I’ve been feeling somewhat okay being in my kitchen putting together meals not only for guests but for the hubby and I. (Perhaps it’s the constant daily sunbeams cascading into my kitchen in SoCal that’s influencing me in some way. Who knows. Whatever it is, let’s just say I much prefer this feeling better than the alternative and I won’t go there;). Granted, generally as soon as Spring and Summer emerge my no brainer go-to meals are often an invention of different salad varietals in our household. This recipe (a little bit more vibrant in flavor compared to this one) that I’m sharing with you was a last minute ‘thrown together using whatever ingredients I had on hand’ kind of salad. I’m very pleased with my mini milestone – embracing the fact that the Summer season does offer its own kind of joy by enabling me to create certain meals on the fly that are colorfully delightful, tasty, yet simple. More importantly, those meals are not only fresh and nutritious but they leave you without feeling the guilt of over indulging afterwards. Bonus: I get more time to spend outdoors. Here are the ingredients that I tossed together.
Ingredients
1 small watermelon cubed
A handful of mint chopped
1 pint blueberries washed
8 oz. Fresh mozzarella pearls
Drizzle of extra virgin olive oil
Pinch of salt
Cracked black pepper
Dash of red pepper flakes for a little kick (optional)
Directions:
In a large bowl, combine the watermelon cubes, blueberries, and mozzarella pearls. Drizzle a small amount of extra virgin olive oil over the fruits adding a pinch of salt, black pepper and mint. Toss gently until everything is coated and evenly mixed. Enjoy!