1 mini
seedless watermelon, rind removed and cut vertically into 4 1" thick slabs
1 Flake
sea salt
1 High
quality olive oil
1 Lime
wedges
12 persian
cucumbers or 4" section of an English cucumber
14
radishes
12 small
shallots or 1 large (should end up being a quarter of the amount of the cucumber and radish when chopped)
11/2-1 serrano
chili (depending on chili heat and desired level of spice)
12 tablespoons
of chopped cilantro
1 Juice
from 2 limes
1 Kosher
sea salt
11 ripe
Haas avocado, smashed with a fork
11/3 cup
Mexican Crema or Sour Cream (Vegans- use Follow Your Heart's Sour Cream)
1 Juice
from 1 lime
1 Pinch
of kosher sea saltPreheat oven to 350 degrees.Place watermelon on a parchment paper lined baking sheet and bake for 1.5 hours, turning over after 45 minutes, until slightly caramelized and resembles a piece of cooked salmon. Gently scrape out the visible white seeds on each side (take care when flipping they will break if you're not careful) with a spoon, taking care not to damage the watermelon too much. Sprinkle with sea salt and let cool to room temperature.Finely dice your cucumbers, radish, shallot, and chilis into equal sized pieces (go super small!). Stir in chopped cilantro and season with salt and lime juice.Combine your crema ingredients in a high powered blender and mix to a smooth sauce.
1 Drizzle
watermelon with a little olive oil, top each piece with 2 tablespoons of the chop and 1 tablespoon of the crema (you'll have leftover of the crema, save for taco night!) and an extra sprinkle of sea salt. Serve with lime wedges.
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