Watermelon Salad with Jalapeño and Lime from Vegetarian Times

The wonder of watermelon.  Try this recipe with two different varietals (one yellow and one pink, for instance) for a really beautiful plate.  For some hints concerning how to choose the perfect watermelon, check out this New York Times article by Kim Severson, from 2010.

 

Image courtesy of PANPOTE / FreeDigitalPhotos.net

Image courtesy of PANPOTE / FreeDigitalPhotos.net

Watermelon Salad with Jalapeño and Lime

Serves 4
30 minutes or fewer

Thanks to farmers in Texas and Arizona, sweet flavor-packed watermelons are now available year-round. Black sesame seeds add a nice color contrast to this dish, but if you can’t find them, white sesame seeds work just as well.
  • 3 Tbs. lime juice
  • 2 Tbs. olive or avocado oil
  • ⅛ tsp. lime zest
  • 2 cups seedless watermelon, cut into ½-inch cubes
  • 1 jalapeño pepper, seeded and sliced
  • ¼ cup basil or Thai basil, cut into thin strips
  • 1 tsp. black sesame seeds
  • ½ tsp. sea salt

1. Whisk together lime juice, oil and lime zest. Set aside.

2. Place watermelon cubes in single layer in large shallow dish. Pour lime juice mixture over watermelon, and gently toss to combine. Cover, and refrigerate until ready to serve.

3. Place 5 jalapeño rings each in 4 shallow serving bowls. Mound 1/2 cup watermelon in center of each bowl. Divide marinade among bowls. Sprinkle with basil, sesame seeds and salt, and serve.

Original post, here.

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