Watermelon Mojito Salad

on
To celebrate the International Raw Food Day I created a very simple salad. Sometimes less is more.

I hope you are like me. I love watermelon and can hardly wait for the fresh harvest of ripe fruit to show up on the market.


Watermelons, like many other summer fruits, are quite versatile. You can simply cut a wedge and eat it right away, you can make a sorbet or a granita, or you can use it in smoothies and salads. You can have it as a dessert, or as a main course. You can make a cold soup or a salsa. There are countless recipes and here is mine.

Ingredients:
  • 1/2 ripe watermelon
  • 1 Tbsp fresh mint chiffonade
  • juice of 1 lime
  • zest of 1/2 lime (use organic and remember to wash off the wax)
  • 1/2 cup virgin olive oil
  • pinch Celtic sea salt 
  • freshly ground black pepper to taste


Method:
  • Cut watermelon into wedges. Using a sharp knife remove the rind. 
  • Cut each wedge into 1/2" thick slices. 
  • Transfer cut watermelon into large salad bowl and refrigerate.
  • In a smaller bowl whisk a dressing using olive oil, lime juice, lime zest, salt and pepper. 
  • Remove watermelon from the fridge add dressing. Toss in mint chiffonade and mix well. 
  • Serve chilled on individual platters as an appetizer, side dish or a main course. Enjoy in good company!


In radiant health, passionately raw - Dominique

Dominique Allmon©2015