Recession Eats: Watermelon Salad

June 28, 2012 10:44 PM EDT | By Anthony Smith
watermelon
Trust us: this salad helps. (Photo: Wikimedia Commons)

As the summer approaches, and we have to balance our soaring electric bills that come from turning on our air conditioners against the budget for the rest of our lives, I'm reminded of the Spicy Watermelon Salads that fire on exactly all the cylinders they need to. I've had them done a million ways before, but none of them were as good as the one I had at Tchoup Shop last weekend. God/Chef Glenn's version ran a little more Thai than I care for, so here's a version I've put together that draws from more of a Mexican influence.

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1. Pick your watermelon.

I hate chopping watermelons. Just get the pre-chopped ones. Are they more expensive? Yes. And maybe you are that broke that you need to get the big ones-- we're not judging. But more often than not, all that watermelon flesh goes to waste-- even though you swear you're going to use it for later-- and you end up paying the exact same price for the exact same amount of watermelon you intended on eating, plus you've wasted all that time cutting up a watermelon. Don't be stupid. Before you do it, understand what a commitment it is to buy a huge watermelon, lug it home, and chop it up. Time is money, too, don't you know?

2. Prepare your dressing.

This is an easy one for me. Get three fresh jalapenos and chop them up, removing the seeds. Wash your hands.

Next, chop up a handful of fresh mint and a handful of fresh cilantro.

3. Toss and correct.

Toss your chopped watermelon, jalapenos, mint, cilantro, and a helping of mild feta together until mixed. Taste. Add some fresh lime juice and agave syrup, to taste.

Serve immediately.



 

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