1 cup watermelon, cubed and seeded
1 tbsp avocado or olive oil
1 tbsp lime juice
1 pinch lime zest
7 rings Jalapeno, thinly sliced
5 each basil leaves, torn
3 each cashews, lightly toasted and split
1/4 tsp black sesame seeds
1/8 tsp course sea salt
Microgreens (cilantro, basil, mustard, radish)
|1. Marinate prepared watermelon.
Place the prepared melon into a bowl. Pour the oil and lime juice over the watermelon. Add the lime zest and gently toss to combine. Let sit to marinate for 2 minutes.
|2. Prepare jalapenos.
Rinse jalapeño and slice off the tail end. With a small paring knife, gently remove the seeds from the jalapeño, leaving it wholly intact. Gently scrape the ribs and seeds out completely. With a sharp knife, slice the jalapeño into thin rings. Add jalapenos and basil leaves to watermelon and gently toss.
|3. Assemble salad.
To assemble salad, place cubed watermelon mixture in a shallow bowl. Pour remaining marinade evenly over each salad. Sprinkle with cashews, black sesame seeds, micro greens and maldon sea salt. Serve immediately.