Blog Post



Servings: 2
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
To taste:
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.