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!)

Watermelon and Basil Salad

(Recipe Exchange)

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!

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