If you agree that the best thing about the warmer months ahead is the ability to eat watermelon for every meal, this will be your go-to summer super-smooth smoothie: a refreshing watermelon smoothie.
Ingredients
1 mini seedless watermelon, or 2 1/2 cups frozen watermelon cubes
1/2 cup frozen strawberries
1 cup canned light coconut milk
1/2 cup plain whole milk or reduced-fat Greek yogurt
1 tablespoon honey
1 1/2 teaspoons lime juice (optional)
Instructions
Line a rimmed baking sheet with parchment paper or a silicone baking mat. If using a whole seedless watermelon, cut into quarters. Working with one quarter at a time, make parallel cuts 1-inch apart into the flesh, stopping when you hit the rind. Rotate the watermelon quarter 90 degrees and repeat making parallel cuts to create crosshatch pattern. Cut between the rind and the flesh to cut the flesh off. Cut the pieces crosswise into 1-inch cubes. Place on the baking sheet in a single layer. Freeze until solid, at least 3 hours or overnight.
Place 2 1/2 cups of the frozen watermelon cubes, 1/2 cup frozen strawberries, 1 cup light coconut milk, 1/2 cup plain Greek yogurt, 1 tablespoon honey, and 1 1/2 teaspoons lime juice if desired in a blender. Blend, stirring as needed, until smooth and creamy, about 1 minute. Pour into 2 glasses. (Transfer any leftover frozen watermelon cubes into freezer ziptop bags and freeze for up to 2 months.)
