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10 minutes watermelon and cucumber salad

With Aleppo peppers that have an earthy depth and a mild level of spiciness and sweetness, this recipe is from the Eat plants every day The cookbook gently combines juicy watermelon, hot lime, heat from paprika and herb basil for a delicious summer salad.

What you need:

¼ cup julienned red onion
2 teaspoons of poppy seeds
½ teaspoon of salt
1 teaspoon agave
½ teaspoon of Aleppo pepper
2 tablespoons of lime juice
2 tablespoons of olive oil
1 Japanese or English cucumber
¼ cup loosely packed fresh basil, shredded into 1-inch pieces
2 cups seedless seedless watermelon (1½-inch cubes)

What you are doing:

  1. Dip the onion in a medium bowl of cold water and set aside. Mix the poppy seeds, salt, agave, Aleppo pepper, lime juice and oil in a small bowl.
  2. Use a rolling pin or the flat side of a large chef’s knife to press down on the cucumber to flatten it and break the skin to crack it. Cut the cucumber across the grain into ½-inch pieces. Measure out 1 cup of cucumber cubes.
  3. Drain the onion and pat dry. Mix the onion, cucumber, basil and watermelon in a bowl. Drizzle with vinaigrette, cover evenly and serve.

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