Watermelon Salad

By vdub

Ingredients

• Ingredients
• For the Watermelon Dressing
• 2 cups seeded and chopped watermelon
• 1 tablespoon lavender honey
• 1 tablespoon fresh squeezed lemon juice, or more as needed to balance sweetness
• 1 tablespoon TSTE Green Chili Sugar
• 1/2 teaspoon TSTE Habanero Sugar
• Pinch of TSTE Hawaiian Red Sea Salt and fresh ground TSTE green peppercorns, to season
• For the Salad
• 1 cup chopped ripe, but firm, red tomatoes
• 2 cups seeded and chopped watermelon
• 1/2 cup small dice chopped celery, plus additional for garnish
• 1 cup fresh celery leaves, rinsed and spun dry
• 1 tablespoon fruity olive oil

Details

Servings 4
Preparation time 4mins
Cooking time 4mins

Preparation

Step 1

Preparation
Make the dressing. Puree the watermelon in a blender or a food processor and then strain the watermelon juice into a small saucepan. Simmer the juice over medium heat until reduced to about 1/2 cup. Remove from the heat and stir in the honey, lemon juice, and the TSTE sugars. Mix until the honey and sugars are melted and combined; add salt and pepper to season. Taste. Adjust flavor as needed adding more lemon juice or salt and pepper to bring flavors into balance. Set aside.

Make the salad. Combine the tomatoes, watermelon and diced celery in a mixing bowl. Add the olive oil and toss; add about half of the watermelon dressing and toss.

Finish the dish and serve. Divide the celery leaves between 4 chilled salad plates. Place some of the prepared salad on top of celery leaves. Sprinkle a bit of additional chopped celery around the plate and drizzle with some of the remaining watermelon dressing. Serve immediately.