Have you ever come up with a new idea only to realize, well, it’s really not a new idea? That happens to me a lot when I’m making food in my kitchen. This is kind of how it goes down in my head.
This ingredient would work so well with that. This one I’m not sure about, but let’s throw it in anyway. Oh wow, it does taste pretty good. Let’s get a photo and put it on the blog.
Then, feeling pretty proud of myself, I sit down to write the post. Most of the time I Google my recipe combinations (after I’ve made them) because I want to know what is already out there and never want it to look like I am claiming another person’s work as my own.
So I Google, and there it is. Lots of other people have thrown this combination together before, some within the last few weeks. Sigh, slowly the balloon begins to deflate.
Take this watermelon salad for example.
We bought a watermelon for our BBQ last weekend and barely any of it was eaten so it has been taking up valuable space in my fridge all week. My husband and I aren’t huge watermelon fans so I’ve been trying to find creative ways to use it.
Then these massive Asian cucumbers we planted began to ripen in the garden. Look at these things! They are as long as my forearm. They just happen to taste amazing as well with a unique sweetness.
I’ve seen the watermelon salads with things like tomatoes, feta cheese and onions around the web, so I thought why not throw in some cucumber.
Rest assured many people thought of this great idea before I did.
But with every recipe comes a little different twist. With this one I love the way the sweet honey and savory green onion work together along with the sea salt. The mint adds a little burst of unexpected flavor making it even more refreshing.
1 ½ cups cucumber, peeled and cubed
2 green onions, greens and partial whites sliced
1 tbsp fresh mint, chopped
2 tsp olive oil
1 tsp honey
1/8 tsp sea salt
Pinch of black pepper
In a bowl, combine the watermelon, cucumber, green onions and mint. Add the olive oil and honey. Stir to combine. Sprinkle on the salt and pepper. You can eat it right away or refrigerate it for up to a couple days. As it sits more juice will form from the melon and cucumber. Serves 3 to 4.