Musical pairing – Bang Bang by David Sanborn
Well here we are, 4th of July weekend . . . also the end of the week and you’re either having guests for the holiday or you’ve been invited to someone’s party. And you’re supposed to bring something to share . . . problem is you just don’t have the energy to flip through magazines or that binder of recipes tucked away in a kitchen drawer to find something to make. Sound familiar? You’re not alone. In fact, this is me right now. So here’s what I’m making – this super delicious, cool and refreshing Watermelon Salad with Jalapeno and Lime . . .
To me, nothing says summer like a piece of ice-cold watermelon. And as a kid, I knew summer had officially arrived when I saw those gorgeous, deep green orbs make their way to the fruit stands. My dad always added salt to his slices which seemed quite ‘yucky’ and a bit odd to me then, but you know what? He was right! We didn’t have the ‘seedless’ variety either, so just imagine the fun we had eating slices of watermelon in the backyard, while having contests to see who could spit those slick, black seeds the farthest! Of course, I think we ended up with more juice and seeds on ourselves than on the ground!
Ridiculously easy, this salad comes together in less than 30 minutes and balances spiciness with sweet, sour and salty – that perfect yin/yang we’re always looking for in a great dish. So relax, enjoy the party and have a wonderful 4th of July holiday!
What says ‘Summer’ to you?
WATERMELON SALAD WITH JALAPENO AND LIME
Slightly adapted from Vegetarian Times, Farmer’s Market Cookbook, 2010
3 Tablespoons Lime Juice
2 Tablespoons Olive Oil
1/8 teaspoon Lime Zest
1 Jalapeno Pepper, diced (seeded too if you like less heat)
2 Cups Seedless Watermelon, cut into 1/2-inch cubes
1/4 Cup Basil or Thai Basil, cut into thin strips
1 teaspoon Black Sesame Seeds (Can substitute White Sesame Seeds)
1/2 teaspoon Kosher Salt
Whisk together lime juice, oil, lime zest and jalapeno; set aside. Place watermelon cubes in large shallow dish. Pour lime juice mixture over watermelon and gently toss to combine. Cover and refrigerate until ready to serve. Right before serving, sprinkle with basil, sesame seeds and salt; toss and serve immediately.