By Lindsay Cohn
A perfect summer recipe has to be light, healthy and beautiful. It has to have just a few ingredients, be simple to make and require no cooking. And, of course, it has to be delicious and fun. Here it it: Our watermelon pizza.
Ripe, juicy watermelon is super-hydrating (it’s 92% water) and cooling, plus it’s loaded with electrolytes, including all-important potassium, so important to replace after sweating. For toppings, you have anthocyanin– and antioxidant-rich blueberries (which can help protect your skin), refreshing mint, tangy non-dairy feta—made with fiber- and protein-packed almonds—and a drizzle of balsamic glaze. The result: A crowd-pleasing dish that’s guaranteed to be a hit at your next BBQ.
BIO: Lindsay Cohn is a wellness writer, yogi and essential oil enthusiast. You can follow her on Instagram at @lindsay_cohn and Twitter at @lindsay_cohn.
- For Almond Feta:
- 1/2 cup whole almonds
- 2 Tablespoons fresh lemon juice
- 2 Tablespoons extra-virgin olive oil
- 1 small clove garlic
- 1/2 teaspoon salt
- 2 Tablespoons water
- For Pizza:
- 1 medium watermelon
- 5 mint leaves
- 1/3 cup blueberries
- 1 1/2 teapoons balsamic glaze
- Make Almond Feta: Combine all ingredients in a food processor. Blend until smooth. Cover and refrigerate until firm, at least 2 hours.
- Make pizza: Cut watermelon in half. Lay the flat sides down on a cutting board. Starting at the widest part, cut a 1-inch slice across both halves. Divide each piece into 4 slices.
- Place watermelon slices on a large plate or round serving dish. Top with mint leaves
- Measure 1 ounce of almond feta (store leftovers covered in the fridge for another use). Sprinkle over watermelon. Scatter blueberries over watermelon and drizzle "pizza" with balsamic glaze.