Are we all in agreement that the worst topic to bring upon date is the weather?
Thought so. I’ll take uncomfortable silence over weather-talk any day. I’m not against the weather. I love it when the sun is warm, the wind is calm, and the only way to spend the day is sleeping on the grass. However, as it happens I live in a place they call “Winter-peg”. Enough said.
Sorry cute dinner date, but I just don’t want to talk about the snowstorm and the freezing rain.
Glad we got that out of the way. Now for some weather talk.
Hey, summer sun! You’re just around the corner, right? You know I need you for the Sangria season and backyard barbecues. I’ve created a summer dish you can let sparkle with your dazzling rays.
This salad is of the cocktail-in-a-bowl variety. Yeah, you heard me right. Drinking cocktails from a glass at a backyard BBQ is so last year. Macaroni side salads should never be mentioned in public.
Keep this one away from the kids, it’s for adults-only.
Have a dinner party to attend and you’re bringing aside? Bored on a Monday afternoon? You need to make the margarita bowl. Now.
The further ahead you prepare the margarita bowl, the stronger the flavors will come through creating a more boozy dish. This is not a bad thing.
Prep: 10 min
- 2 cups cubed watermelon
- ½ cup chopped cucumber
- 1 oz triple sec
- 1 lime wedge (just under 1 TB lime juice)
- 1 tsp honey
- Cube watermelon and cucumber to desired size and add to a medium-sized bowl. I made my watermelon chunks a little bigger than the cucumber.
- Pour on a triple sec, lime juice, and honey. Stir. Place the bowl in the refrigerator for at least 10 minutes for the flavors to infuse. Serve cold.
Serving Suggestions & Notes: To make this a “true” margarita, add ½ to 1 oz of tequila. I don’t like tequila so I didn’t add it. The margarita bowl can be made ahead of time. The longer the salad “marinates”, the boozier it will become. If you end up with a lot of liquid at the bottom of the bowl, just give it an extra stir before serving. Easily double or triple this recipe for a summer BBQ side dish.