Last night we had dinner with an old friend, Howard, and his family. I marinated a London broil for several days and then grilled it. We also had some fresh corn on the cob. Paula and I also made a delicious fruit salad called “Bee-utiful” Summer Salad that she found in Cooking Light. It went really well with everything else and tasted wonderful, especially since it was cool and it was hot outside. Best of all, it was pretty easy to make!

Place 2 tablespoons extra-virgin avocado or olive oil, 1 1/2 tablespoons wildflower honey, 1/2 teaspoon grated orange rind, 1 tablespoon fresh orange juice, 1 tablespoon fresh lime juice, 1 teaspoon whole-grain mustard, 1/4 teaspoon kosher salt) in a large bowl and stir with a whisk. Add 12 ounces cubed watermelon, 12 ounces cubed honeydew, 1 small English cucumber, cut lengthwise into thin ribbons (about 1 cup), 1/2 cup thinly sliced red onion, 3 tablespoons torn mint leaves and toss to coat. Let stand at room temperature for about 15 minutes. Sprinkle with additional mint as garnish.

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