Cooking with Aubrey

Watermelon Salad with Goat Cheese

One of the necessities of summer barbeques is the presence of watermelon. Who can resist reaching for a slice of refreshing watermelon? It is also a delight to see watermelon as an option at the post-race food table. With its high water content, it helps to replenish those lost liquids. One cup of watermelon has only 48 calories. It is an excellent source of Vitamin C and the antioxidant lycopene. This salad is a perfect way to use up the leftover watermelon hanging out in your fridge after your Memorial Day BBQ.

Watermelon Salad with Goat Cheese


  • 1 small watermelon, rind and seeds removed and chopped into 1 inch pieces
  • 1 cucumber, peeled, seeds removed and chopped
  • ½ cup goat cheese
  • 1 sprig of lemon verbena
  • ¼ cup or less of olive oil
  • 2 Tbsp lemon juice
  • ½ cup unsalted pistachios
  • Sea salt (my fav is Fleur de Sel)


  1. Add the lemon verbena leaves to a mortar and pestle and grind them up, bruising the leaves.
  2. Transfer to a separate container and add in the olive oil. Let it sit for about an hour.
  3. Combine the watermelon and cucumber in a large bowl. Refrigerate until just before serving.
  4. Crumble the goat cheese over the salad.
  5. Add the lemon juice to the lemony olive oil. Pour over the salad and gently toss.
  6. Just before serving garnish with pistachios and a sprinkle of sea salt.

Substitutions: Lemon verbena is not readily available in the supermarkets. Mint leaves are an alternate, albeit different tasting, option.

Adapted from:

Aubrey Schultz

Aubrey Schulz is a certified nutrition and triathlon coach with Get Out N Play. She works with clients to help them reach their nutritional and athletic goals, in the kitchen, out on the road and in the water! Read below for details about her training program for the Portsmouth Half Marathon in 2018.  Plus she's knowledgeable about how essential oils can boost your wellness and fitness. You can reach her at

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