We eat so much plain watermelon in big fat chunks, but I had forgotten how delicious it is in a savory salad as well. This salad is gorgeous in color of course, but incredibly refreshing and delicious as well. I like the Southwestern flavor profile, with the cilantro and the lime vinaigrette. It was just perfect alongside some grilled flank steak and corn. Prepare it a few hours before serving, to let flavors meld, and keep refrigerated.
Ingredients:
Dressing:
3 tablespoons lime juice
1 tablespoon chopped seeded jalapeno (optional)
1 teaspoon (or to taste) honey
1/4 cup olive oil
Salt and pepper, to taste
Salad:
About 8 cups watermelon chunks (bite sized). About half of a large melon.
1 small green pepper, seeded and chopped.
1/2 of small sweet onion, chopped
1/2 of a large cucumber, peeled, diced.
1/4 cup chopped cilantro
3 tablespoons chopped fresh mint
Preparation:
In a small bowl, whisk together lime juice, honey and oil. Season with salt and pepper. If you want a little heat add some jalapeno. Set aside.
In a large bowl, combine all salad ingredients and toss gently. Season with a small amount of salt and pepper. Add just enough vinaigrette to lightly coat salad. Toss gently a few times. Cover and refrigerate for at least 30 minutes or up to 2-3 hours. This salad is best eaten the same day.
Serves 10
Recipe slightly adapted from The Star Tribune
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