| August 5, 2021 -- Picnics are a summertime tradition! With Granges meeting in person again, perhaps this easy and refreshing recipe for Spicy Watermelon Salad With Pineapple and Lime from the New York Times cooking section might end up on your picnic list! YIELD: Makes 6 to 8 servings
INGREDIENTS:
3 tablespoons extra-virgin olive oil 2 tablespoons apple cider vinegar
1 teaspoon fresh lime zest, plus 2 tablespoons juice 1 tablespoon honey
1 jalapeño, thinly sliced Kosher salt and black pepper
¼ cup finely chopped red onion
1 ¼ pounds fresh watermelon, chilled 1 ¼ pounds fresh pineapple, chilled
4 ounces feta, crumbled (about 2/3 cup)
1 packed cup small cilantro sprigs, or 1/3 packed cup torn fresh mint
Tajín, for sprinkling (optional)
INSTRUCTIONS:
In a large bowl, stir together oil, vinegar, lime zest and juice, honey and jalapeño. Season generously with salt and pepper. Add the red onion and toss to coat. Let marinate, 10 minutes. While the onions marinate, chop the watermelon and the pineapple into 1-inch cubes, discarding any seeds. Add watermelon and pineapple to the vinaigrette and toss to coat; season to taste. Refrigerate until serving. When ready to serve, add feta and herbs to salad and toss to coat. Sprinkle with Tajin, if using, and serve immediately.
SOURCE: https://cooking.nytimes.com/recipes/1020374-spicy-watermelon-salad-with-pineapple-and-lime
|
