Watermelon and jalapeño salad

Watermelon and jalapeño salad

Total: 35 Min. | Active: 35 Min.
vegan, lactose-free, gluten-free
Nutritional value / people: 147 kcal
, Fat: 9 g
, Carbohydrate: 15 g
, Protein: 1 g

Watermelon is a favourite of mine in summer. When I'm not eating it straight from the skin with a spoon, I like to use it as a basis for spicy dishes. Thanks to the watermelon and jalapeño, this salad offers a wonderful contrast of sweet and spicy. If you've yet to try this combination, don't wait any longer – it may just become your new favourite!

Ingredients

4 people

Hint:


Please note: If you adjust the quantities yourself, it may happen that the recipe is not perfect. The quantities and cooking times of the ingredients are not automatically adjusted in the text. If you have any questions about the quantities in this recipe, the culinary professionals at Betty Bossi will be happy to help you:

Betty Bossi Koch-Center
kochen@bettybossi.ch

Dressing

1 tbsp rice vinegar
1 organic lime, grated zest and the juice
3 tbsp olive oil
1 tsp maple syrup
1 Jalapeño, deseeded, finely chopped
sea salt, to taste

Salad

1 kg watermelon, cut into approx. 2 cm cubes
4 mini cucumbers, thinly sliced
1 Jalapeño, deseeded, cut into rings
1 tbsp peppermint, finely chopped
1 tbsp basil, finely chopped
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How it's done

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Dressing

In a large bowl, mix the vinegar with all the other ingredients up to and including the jalapeño.

Salad

Mix the melon, cucumbers, jalapeño and herbs into the dressing. Garnish with herbs.

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