Watermelon, Goat Cheese, and Mint Skewers on a Salt Block
Watermelon, Goat Cheese, and Mint Skewers on a Salt Block
The Meadow
Rated 3.1 stars by 11 users
Author:
The Meadow
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
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.
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