Lime-y!

I made this salad (from Vegetarian Times) last night to take to my book club meeting and it was so delish! I couldn't buy black sesame seeds in a small quantity, so I just used regular white ones, but it was still very pretty.


The picture isn't mine, but is almost exactly how mine turned out, too. Super simple and fresh. You can make it ahead, but not way ahead... the texture of watermelon goes a little funny if it is cut too far ahead of serving and left in the marinade (my breakfast of watermelon salad was not quite as crisp). Enjoy!

Watermelon Salad with Jalapeño and Lime
(Serves 2)

3 Tbs. lime juice

2 Tbs. olive or avocado oil

1/8 tsp. lime zest

2 cups seedless watermelon, cut into 1/2-inch cubes

1 jalapeño pepper, seeded and sliced

1/4 cup basil or Thai basil, cut into thin strips

1 tsp. black sesame seeds

1/2 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.