Pink Himalayan Salt Block Recipe Salt Block Cooking Summer Food

Watermelon, Goat Cheese, and Mint Skewers on a Salt Block

Name: Watermelon, Goat Cheese, and Mint Skewers on a Salt Block
Yield: 0
Ingredients: 1 round Himalayan Salt Block; 1 large watermelon, cut into 1/2 inch cubes; 4 ounces goat cheese, crumbled; 1 bunch of fresh mint leaves (about 3 leaves per skewer); Bamboo skewers for serving

Jul 03, 2018by The Meadow Hudson

Watermelon, Goat Cheese, and Mint Skewers on a Salt Block

The Meadow

Rated 3.3 stars by 8 users

Servings

0 to 12 people

In the dog days of summer, this crunchy, cool, sweet, salty, juicy, tangy salad fits the bill: no oven or stove top required, minimal work, maximum flavor.

Ingredients

1 round Himalayan Salt Block
1 large watermelon, cut into 1/2 inch cubes
4 ounces goat cheese, crumbled
1 bunch of fresh mint leaves (about 3 leaves per skewer)
Bamboo skewers for serving

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Directions

Chill the salt block in the refrigerator for at least 2 hours.
Skewer the watermelon cubes, goat cheese, and mint leaves, alternating between ingredients until you have 4 cubes of watermelon on each skewer. Repeat this process until all skewers have been made.
To serve, place skewers on the salt block and eat. For an added salty pop, allow the dish to stand 20 minutes before serving.