Friday, 22 July 2016

Minted Watermelon Salad

Minted Watermelon Salad

This salad is a bit sweet and very refreshing.  Watermelon replaces the cucumber that usually fills this recipe. A touch of fennel seed adds an interesting dimension.  This is more of a savory salad than a fruit salad, because of the onion.

It should take less than twenty minutes to make this salad, depending on your chopping skills, and it serves four when served as a side dish.

¼ red onion
1 sweet long red or orange pepper
1 round slice of watermelon
1 tomato
10 or so fresh mint leaves
5 springs of cilantro, stems removed
¼ teaspoon fennel seed
5 to 10 grates of black pepper
¼ teaspoon garam masala (optional)
½ lime, juiced

The only secret to this salad is finely dicing all the fresh ingredients into the same size cubes.  Little cubes, about ¼ inch across.  You can make the onion a squinch smaller, if you prefer.  The mint leaves can be julienned.

Grate as much pepper as you like, but do include some!  Add the fennel seed and lime juice.  I don’t add any other spice to this, as I like it as a fresh contrast to spicy food.  No garam masala or chat spice for me in this recipe!  Toss and serve.  So clean and tasty!

Just be sure to dice all the ingredients into the same size.  Pretty and delicious!

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