It is summer, and it is getting hot here in south Texas. Nothing quite refreshes my palate like watermelon, mint, or something with lemon juice; so why not combine them with other seasonal delights from the garden? Now I may be gluten free and vegan - but as a rule, I DO NOT LIKE SALAD. So this not only caught my eye, but my palate as well! I love keeping things simple, raw whenever possible, and bursting with flavor; this dish does all of that! A friend shared this recipe with me, and I have got to tell you, it is absolutely amazing!
*NOTE:Please use organic ingredients whenever possible; particularly the optional apple which is always on the EWG's dirty dozen list!
I personally like to add the avocado and apple, and tossed in the lemon juice before adding to keep it from oxidizing and turning brown, but it is perfectly wonderful was pictured, without it.
RECIPE & PHOTO CREDIT: Debbie Rudolph Dendinger
1 Cup cubed watermelon (seeds removed or seedless variety)
3 medium tomatoes, cored and cut into chunks
1 small English cucumber, cut into chunks
¼ cup sliced (pickled or fresh) red onion
½ tsp. chopped fresh mint
½ tsp. chopped fresh basil
3 Tbsp. fresh lemon juice
1 tsp sea salt
½ tsp black pepper
optional: Add 1 peeled and cubed avocado, or apple cored and diced (leave the nutritious skin ON!) tossed in the lemon juice before adding
Toss together watermelon, tomatoes, and onions. Add herbs, lemon juice, and seasoning and give a final toss. Chill and serve!