Watermelon is the perfect treat for summer's hot and sultry weather. These little delights  are the perfect size to fit in small hands.   Watermelon pops are a snap to make effortlessly and are a pleasant, cool treat for the kids that won't heat up the kitchen!   For those of us with allergies, these pops, of course, have no dairy, gluten, soy, corn, nut, egg and yeast in them!

Equipment needed:
Star Cookie Cutters (or any other desired shape)
Popsicle sticks
Large Knife and cutting board
Blueberries (optional)

Simply slice the watermelon in 1 inch slices and cut out the desired star shapes.  Insert  the popsicle sticks in the bottom of the star.  When ready to serve, place the pops in a bowl of ice so the ice acts as a stand so that the pops don't fall over.  Scatter blueberries on top and around the watermelon pops.  Serve and enjoy.

Note: I was able to purchase the star cookie cutters at Super Wal-Mart in a set of four assorted sizes in the bakery section.  The popsicle sticks can be found at Wal-Mart in the craft section.   

We had a friend over for dinner tonight and I used the opportunity to make Strawberry Peach Chicken Salad .  It was a great success.  The sweetness of the peaches and strawberries combined with the distinct savory taste of basil, all tied together with chicken and a homemade lemon poppyseed dressing made it an unusual but delicious offering.  Try this for a quick dinner full of antioxidants and vitamins, especially A and K.  You will love it! 

Strawberry Peach Chicken Salad
5 cups of spinach, chopped
1 heart of Romaine, chopped
1/2 cucumber, peeled and diced
2 peaches, cubed
1 cup strawberries, sliced
3/4 cup walnuts, lightly toasted (after being soaked and dried)
3 Tablespoons  fresh basil chopped finely
3 cups  leftover rotisserie  chicken or 2 chicken breasts cooked, prepared to your liking. ( I like Mimi's Sticky Chicken)
Wash and spin dry the spinach and lettuce.  Chop and place in a large salad bowl.  Slice the strawberries and peaces into bite sized pieces.  Add the diced cucumbers and finely chopped basil.  Toss the salad well to mix in the basil.  Add the toasted chopped walnuts and chicken. Top with Lemon Poppy Dressing.

Lemon Poppy Dressing
2/3 cup extra virgin olive oil
1/3 cup lemon juice, freshly squeezed
1 spring onion
1 teaspoon Dijon mustard
3 Tablespoons date sugar or sugar of choice
1 1/2 teaspoons poppy seeds
1/2 teaspoon salt

To make the salad dressing, pour all the ingredients except the poppy seeds in the blender and blend on high until creamy.  Add the poppy seeds and blend until mixed well. Dress the salad lightly and serve the remaining dressing in a small pitcher on the side.  
Serves 4 

I started out with this recipe from Southern Living and changed it to my liking.

Strawberry Peach Chicken Salad