Watermelon and jalapeño salad

Name: Watermelon and jalapeño salad
Prep time: 20 min
Total time: 20 min
Yield: 4
Ingredients: 1 tsp maple syrup; 1 organic limes; 2 Jalapeños; 1 kg watermelons; 4 mini cucumbers; ¼ bunch peppermint; ¼ bunch basil; 1 tbsp rice vinegar; 3 tbsp olive oil; sea salt

salad summer

Total: 20 min. | Active: 20 min.

vegan, lactose-free, gluten-free

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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!

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Ingredients

for 4 person

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
¼ bunch	peppermint, finely chopped
¼ bunch	basil, finely chopped

How it's done

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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