Recipe: Watermelon Salad With Chili, Lime and Mint

Serves 4.

Note: Use this recipe as a starting point to create your own summer salad. Be sure to leave enough time to chill the watermelon. From Beth Dooley.

• 8 c. of cubed watermelon (about 7 to 8 lb.)

• 1 small jalapeño pepper, seeded and sliced

• 2 green onions, white parts, thinly sliced

• 2 tbsp. extra-virgin olive oil

• 2 tbsp. fresh lime juice

• 1/4 c. thinly sliced mint

• Lime wedges for garnish

Directions

Chill the watermelon in the refrigerator or freezer so that it's very cold. Turn into a large bowl and toss lightly with the jalapeño and green onions, then toss in the oil and lime juice. Arrange on a large platter or serve in individual bowls and sprinkle with the mint. Serve as soon as possible with lime wedges on the side.