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.
We’ve been eating a ton of watermelon this summer and this recipe may fix a problem for us. What happens is we eat half the watermelon and then get sick of watermelon, becasue we didn’t realize there was anything you could do with it other than eating it off the rind. So this is going to be fun to try!
What an interesting combination of flavors. I think I’d like to eat it on a chip like salsa!
You’re brilliant! How did you know I would be going to a party? Family dinner. But it will be fun. My sister lives out in the country and does a big shindig each year. What an interesting combination of flavors! I bet you’re a big hit at every party you go to.
Yummm! I just bought some watermelon yesterday!!
Oh YUM!!!!!!!! I can’t get enough of these kinds of salads… the mixture of the watermelon and the jalapeno and lime juice. I like the idea of basil (or, as Susan suggests, mint). The sesame seeds are interesting. Definitely going to have to try this.
Great salad for the 4th! Have a fun and safe weekend!
I love using fresh, crisp watermelon in salads! It just screams Summer to me. Love your version with the lime, basil and jalapeno. I make one using fennel and mint. All good stuff!
Looks delicious! And healthy, yes?!
For me, “summer” is grilled corn on the cob with lime butter. Actually, anything “from the grill” means summer to me. And – evening dinners in the garden while it’s still light out. The company ain’t bad, either. 😉 [K]
I’ve never done much with watermelon; loving it pretty much as is with maybe a bit of salt…BUT this sounds like a fabulous and simple way to pump up the volume (yes, love that you include some tunes).
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