Clean the watermelon's exterior before carving. If you are using mini watermelons and would like to use the rind as a salad bowl, cut a mini watermelon in half. Gently scoop out the watermelon and cut the fruit in 1-2 inch bite size cubes. Place the fruit in a bowl and set aside. If you are using a regular sized watermelon, simply carve the rind and cut the fruit in 1-2 inch bite size pieces.
Carefully slice one medium whole cucumber using a mandolin. Set cucumber slices aside.
Cube Gorgonzola into small bite sized cubes. If you prefer to crumble cheese, that works as well. Using 4-6 oz of Gorgonzola in this recipe will be driven by your love of this cheese. As a fanatic of strong and stinky cheeses, I prefer to add 6 oz of this cheese while preparing this recipe.
If you are using whole Kalamata olives in this recipe, divide them in half. Slice half of the olives horizontally. I incorporate both whole and sliced olives in this recipe because it adds to the presentation.
After gently rinsing the five mint springs, carefully remove the mint leaves and set aside. The stems can be discarded. While you can chiffonade the mint leaves, I prefer to leave them whole.
In a large bowl gently combine all ingredients gently. Once the ingredients have been combined, drizzle ¼ cup of the mint-lime dressing on the salad.
Serve the watermelon salad in the watermelon rind bowls set aside in step one. I hope that you enjoy this salad as much as I do. It is refreshing, delicious and is the perfect summer dish.