By Luc moves into a dorm. Tommy helps carry boxes. Gives Luc the talk: study hard, call your mother, learn to make a roux. Luc has heard the roux speech before. He'll hear it again.
Tommy is 41. Luc (17) at LSU studying engineering. Colette (14) in high school, painting. Rémy (12) in school, cooking and fishing. Mama (67) in the cottage, slowing but cooking The week was marked by this moment — Luc starts at LSU — and the food was made to match the moment, because in this family, every moment has a dish and every dish has a moment and the two are inseparable, the way the roux is inseparable from the gumbo, the way the Beaumonts are inseparable from the bayou.
Made grilled whole fish because the week demanded it and the kitchen answered and the stove held steady and the family gathered and the food was good. The roux keeps turning.
When the truck was unpacked and Luc was standing in that dorm room looking more grown than I was ready for, I knew the meal back home needed to be the opposite of heavy — something cool and bright and alive, the way that day felt even through the ache of it. Mama had watermelon on the counter and mint from the yard, and that was enough. This salad doesn’t ask much of you, which is good, because some days you’ve already given everything you had just getting through the morning.
Minty Watermelon Cucumber Salad
Prep Time: 15 min | Cook Time: 0 min | Total Time: 15 min | Servings: 6
Ingredients
- 6 cups seedless watermelon, cut into 1-inch cubes
- 1 large English cucumber, halved lengthwise and sliced
- 1/4 cup fresh mint leaves, roughly torn
- 1/4 small red onion, very thinly sliced
- 3 tablespoons fresh lime juice (about 2 limes)
- 1 tablespoon olive oil
- 1/2 teaspoon flaky sea salt, plus more to taste
- 1/4 teaspoon freshly ground black pepper
- 2 oz crumbled feta cheese (optional)
Instructions
- Prep the produce. Cut watermelon into 1-inch cubes and place in a large wide bowl. Slice cucumber and add to the bowl along with the thinly sliced red onion.
- Make the dressing. In a small bowl, whisk together the lime juice, olive oil, salt, and black pepper until combined.
- Combine. Pour the dressing over the watermelon and cucumber. Toss gently to coat, being careful not to break up the watermelon.
- Finish and serve. Scatter the torn mint leaves over the top. Add crumbled feta if using. Taste and adjust salt as needed. Serve immediately or refrigerate for up to 30 minutes before serving — no longer, or the watermelon will release too much liquid.
Nutrition (per serving)
Calories: 75 | Protein: 1g | Fat: 3g | Carbs: 13g | Fiber: 1g | Sodium: 210mg