Watermelon Salad


Watermelon SaladFrom the Kitchen of Cathy Blatnik

3 cups seedless watermelon, diced
1 cup green pepper, membrane and seeds removed, chopped
1 cup cucumber, seeds removed, chopped
1 cup radishes, chopped
1/4 cup cilantro, chopped
1/2 cup lemon juice
1 tablespoon canola oil
1/2 teaspoon sugar
1/4 teaspoon salt
1/4 teaspoon black pepper

In large bowl, put the watermelon, green pepper, cucumber, radishes and cilantro. Mix well with large spoon and set aside. In small bowl, put the lemon juice, canola oil, sugar, salt and pepper. Combine well and pour over the ingredients in the large bowl. Mix well with large spoon and cover with a piece of plastic wrap for one hour. When ready to serve, stir a few times with a large spoon and then drain any water out that has settled to the bottom. Given that a watermelon contains about 92 percent water, I guarantee there will be at least a little in the bottom of the bowl! Makes 4-6 servings.

For a tasty watermelon salsa, add 1/3 cup of chopped onions and a few dashes of chili sauce to this recipe and blend.


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