What to Cook in June

Watermelon Salad

Have you tried watermelon in a salad? It’s amazing.  Plus, let’s not forget all watermelon’s health benefits: improved hydration, muscle recovery and heart health. It’s also an excellent source of vitamins A and C and lycopene, which can reduce the risk of heart disease.

• 8 c. cubed watermelon
• 1 jalapeño, finely chopped
• ½ c. of either cojita or feta cheese, crumbled
• ½ c. red onion, finely chopped
• 3 Tbsp. fresh mint, finely sliced

Dressing:

• 2 Tbsp. olive oil
• 2 limes zested and juiced
• ¼ tsp. salt, more if desired

Directions:

1. Add watermelon, cheese, jalapeño, red onion and mint to a large bowl.
2. Whisk olive oil, lime juice and zest and salt together.
3. Pour the dressing over the salad and gently stir to combine. Serve immediately.

Avocado Ice Cream

Easy to make in 10 minutes!   And no ice cream maker needed!

Ingredients:

• 2 large whole avocados
• 1 c. heavy cream
• 1 c. condensed milk
• 1 lime, zest and juice

Directions:

1. An hour before making the ice cream, place a glass bowl in the freezer (this helps the cream get fluffy). Then line a rectangular loaf pan with plastic wrap.
2. Slightly smash the scooped-out avocado in a bowl and add the lime juice and zest. Stir to combine. Beat with an electric mixer for a couple of minutes until it has a smooth, even consistency.
3. Take the glass bowl from the freezer and pour in the heavy cream. Starting slowly, then increasing the speed, whip until the cream has formed peaks after about four minutes.
4. With a spatula, gently fold in the avocado mixture until incorporated. Be careful not to lose too much of the cream’s fluffiness.
5. Pour the mixture into the loaf tin, cover with plastic wrap and freeze for at least four hours.
6. Take it out five minutes before serving so it’s soft enough to scoop and enjoy!

Taquería-style Salsa

Ingredients:

• 1 large tomato
• 4 medium tomatillos (or 6 small ones)
• ⅓ medium white onion
• 2 cloves of garlic, unpeeled
• 13-15 dry chile de árbol, dry
• Salt to taste

Directions:

1. Heat a heavy skillet over medium heat. Once hot, add the tomatillos, tomato, garlic and onion to roast.
2. Cook, turning occasionally, for about eight minutes until everything shows signs of blistering and softening. The garlic will cook faster than everything else, in just a few minutes, so remove it and set it aside.
3. Place everything from the skillet in a blender. Slightly roast the chile de árbol in the skillet, continuously stirring.  They can burn fast, so keep an eye on them.
4. Add chiles and garlic to the blender and blend until smooth. Add a little water if too thick.
5. Place in a bowl and enjoy!

— by Bel Woodhouse  Mexico Correspondent for International Living, Bel is an experienced writer, author, photographer and videographer with 500+ articles published both in print and across digital platforms. Living in the Mexican Caribbean for over seven years now, she’s in love with Mexico and has no plans to go anywhere anytime soon.    https://mexiconewsdaily.com/lifestyle/food/what-to-cook-in-june-watermelon-salad-salsa-and-avocado-ice-cream/