FLOATING KITCHEN

Seasonally inspired recipes from 42.79 N, 70.81 W

  • Hydrating Watermelon Salad with Grapes, Snap Peas and Cucumbers

Hydrating Watermelon Salad with Grapes, Snap Peas and Cucumbers

Posted on June 27, 2016

Disclosure: This post is sponsored by Blue Diamond Almonds. All opinions are my own. Thank you for supporting companies and brands that support Floating Kitchen.

I don’t think I’ve ever met a dessert that I didn’t like. And I shamelessly indulge in a little something sweet every single day. But this blog certainly isn’t a blog dedicated solely to the pursuit of baked goods and frozen treats. I’m conscientious of the types of recipes that I post here. And I want them to reflect real life. Or at least MY real life and what I’m actually eating day in and day out, which involves mostly healthy dishes, a few fun cocktails and small doses of over-the-top indulgences. I’m all about balance.

Although you’d be hard pressed to know any of this if you looked at my posting schedule so far for the month of June. We’ve had cake, two different ice cream recipes and boozy popsicles.

I accept full responsibility for my poor editorial planning.

And I think it’s about time we had a salad.

Hydrating Watermelon Salad with Grapes, Snap Peas and Cucumbers | www.floatingkitchen.net

As the season progresses and the temperatures continue to rise, I find myself craving fresh, light, hydrating foods. After a major sweat session, either from an intense work out or simply because my house lacks sufficient air conditioning (#realtalk), consuming foods with a high water content is one way that I’ve found to really help me stave off the negative effects of dehydration. And this Hydrating Watermelon Salad with Grapes, Snap Peas and Cucumbers is full of replenishing, water-rich foods. Watermelon and cucumbers are both over 90 percent water by weight. And grapes and snap peas are high on the list as well.

I’ve also added in some Blue Diamond Whole Natural Almonds for protein, fiber and of course, that unmistakable crunch. Blue Diamond Almonds is the Official Snack Nut of USA Swimming, so you know they know a thing or two about fueling workouts, post-workout recoveries and overall healthy lifestyles!

Hydrating Watermelon Salad with Grapes, Snap Peas and Cucumbers | www.floatingkitchen.net

This Hydrating Watermelon Salad with Grapes, Snap Peas and Cucumbers is super refreshing and, in my humble opinion, best eaten straight out of the refrigerator when it’s crisp and cold. I hope you get the chance to try it out!

Oh and don’t worry about that dash of red pepper flakes. It’s just there to help keep things interesting. A little bit of heat to make you say “hmmm…what’s that?”.

{insert brilliant segue}

I’m doing a little reader survey about Blue Diamond Almonds and I’d be super grateful if you’d click over to complete it. If you complete the survey, you’ll be entered for a chance to win a $50 VISA Gift Card. Hooray! All you have to do is answer a few quick questions and then come back here and comment on this post, telling me you completed the survey. That last part is important, so don’t forget! Click HERE to take the survey.

Cheers,

Liz

Disclosure: This post is sponsored by Blue Diamond Almonds. Blue Diamond Almonds understands what it takes to be the best. That’s why we’re proud to be an official sponsor of USA Swimming. Visit www.LaneToGreatness.com for a chance to win $5,000 to fuel your dreams of greatness (whatever they may be), get Blue Diamond Almonds coupons and recipes, and more!

Hydrating Watermelon Salad with Grapes, Snap Peas and Cucumbers

Serves 2-4

Hydrating Watermelon Salad with Grapes, Snap Peas and Cucumbers

Ingredients

  • 2 cups cubed watermelon
  • 1 cup halved seedless grapes
  • 1 cup snap peas, sliced on the diagonal
  • 1/2 large cucumber, thinly sliced
  • 1/2 cup Whole Natural Blue Diamond Almonds
  • 2 tablespoons fresh mint leaves, torn
  • 1-2 tablespoons extra-virgin olive oil
  • 1/4 tsp. salt
  • 1/4 tsp. red pepper flakes

Instructions

  1. In a large bowl, combine the watermelon, grapes, snap peas, cucumber, almonds and mint leaves. Drizzle with the olive oil and sprinkle with the salt and red pepper flakes, tossing gently to combine.
  2. This salad can be served immediately. Or covered and refrigerated for a couple hours before serving.
http://www.floatingkitchen.net/hydrating-watermelon-salad-with-grapes-snap-peas-and-cucumbers/

  • Prosecco Raspberry Popsicles {Popsicle Week}

Prosecco Raspberry Popsicles {Popsicle Week}

Posted on June 23, 2016
Category:

My biggest problems right now include (1) brain freeze and (2) a small freezer.

You see, we started this week off with an ice cream recipe for Ice Cream Week. And now we’re closing things out with a popsicle recipe for Popsicle Week. The internet has been officially frozen to the core.

And all of this coincides with the first full week of Summer. Life works in mysterious and wonderful ways sometimes.

But that also means that I photographed both recipes on some of the hottest days we’ve had so far this year. Making them two of the fasted (and messiest!) photo shoots I’ve ever done.

Prosecco Raspberry Popsicles {Popsicle Week} | www.floatingkitchen.net

Popsicle Week is the brainchild of the creative and hilarious Billy from Wit and Vinegar. Last year there were over 65 popsicle recipes submitted (I made these Spicy Tequila Sunrise Popsicles and these Green Smoothie Breakfast Popsicles). This year, the numbers are projected to be almost twice that. Which means, lots of frozen treats on sticks for all you lovely folks out there. So if you haven’t bought yourself a popsicle mold yet, go do it ASAP and let’s get to work!

These Prosecco Raspberry Popsicles were inspired by a cocktail I made for my birthday this year. The cocktail was a big hit with all my friends, so I knew I wanted to turn it into a boozy popsicle recipe (otherwise known as a poptail!).

Prosecco Raspberry Popsicles {Popsicle Week} | www.floatingkitchen.net

These are fruity and refreshing (and only 4 ingredients!) and should absolutely be enjoyed on the patio or by the pool. But you’ll have to eat them up in a hurry! The alcohol in these grown-up popsicles means they don’t freeze as solid as non-alcoholic popsicles would, so they’ll melt much more quickly once removed from the freezer. Be prepared for some drips.

You can find all the popsicle recipes from this year (and years past) on Billy’s official Popsicle Week page. And check out the hashtag #popsicleweek on Instagram for some extremely visual deliciousness.

Cheers,

Liz

Prosecco Raspberry Popsicles {Popsicle Week}

Yield: Makes about 10 popsicles, depending on your mold

Prosecco Raspberry Popsicles {Popsicle Week}

Ingredients

  • 1 cup Prosecco
  • 1/4 cup raspberry liqueur
  • 1/4 cup agave
  • 6 ounces raspberries

Instructions

  1. Add all of the ingredients to your blender. Blend until smooth. Pour the mixture into your popsicle molds.
  2. Transfer the molds to your freezer and allow the popsicles to partially set, about 1-2 hours. Then insert wooden popsicles sticks into the molds. Continue to freeze until completely solid, about 6-8 hours.
  3. Remove the popsicles from their molds before serving. You can run a little warm water over the molds to help loosen them, if necessary. These popsicles will be slightly softer and melt more quickly than non-boozy popsicles. So eat them fast!

Notes

1. Some raspberry liqueurs contain honey and are not vegan friendly. I used St. George brand, which is vegan.

http://www.floatingkitchen.net/prosecco-raspberry-popsicles/