I know that many people have already started to think about fall. But around here, summer is showing no signs of stopping. We’re currently in the middle of a marathon-like stretch of hazy, hot and humid weather. And I find it hard to even imagine that a change of seasons is creeping up on us.
I love these long, hot summer days and their seemingly endless daylight hours, trips to the pool and drippy ice cream cones. But I must admit that it’s a struggle to find the motivation to cook meals when the weather is this oppressive. Especially when all I want to do is sit down with a half a watermelon and a big spoon.
But since I don’t think anyone needs a recipe for how to eat a half a watermelon, I decided to share with you this watermelon-based smoothie recipe that I’ve been making on a regular basis. Because it’s exactly what these last remaining days of summer call for!
This vegan Watermelon-Strawberry Smoothie is perfectly cool, refreshing and fruity. But I think the thing that gets me the most excited is the pink hue. In general, I don’t consider myself to be a girly-girl. But I can’t seem to resist anything this color. It just makes me smile.
I used a frozen banana and frozen strawberries to help thicken this smoothie, along with a ½ cup of light coconut milk to give it a more creamy consistency. I also decided this was a good opportunity to pull out my melon baller. I created some fun garnishes with the extra watermelon that I had, which I added to the glasses right before serving. And while this step is totally optional, I think it makes this smoothie so much more fun. So if you’re like me and you have a melon baller that only gets used three times a year, this is your chance to get it out of hiding!
For the smoothies:
- 2 cups cubed seedless watermelon
- 1 frozen banana cut into chunks
- 1 cup frozen strawberries
- ½ cup light coconut milk
- Juice from 1 lime
- 1 tablespoon fresh mint leaves
- 1 tablespoon chia seeds
- Watermelon balls
- Chia seeds
- Fresh mint leaves
- Add all of the ingredients to your blender and process on high until smooth. Pour into glasses.
- Garnish with watermelon balls, chia seeds and a few fresh mint leaves, if desired. Serve immediately.