Watermelon & Cucumber Salad

Who doesn’t love some sweet, refreshing watermelon or cooling cucumber on a hot summer day? This salad gives you a delicious, hydrating and skin plumping serving of both that you’ll be missing when fall rolls around all too soon.

Watermelon is rich in Vitamins C, A, and lycopene, while the cucumbers deliver Vitamin C, K, potassium, magnesium, and antioxidants. I recommend buying organic cucumber, washing it well and leaving the skin on for the most nutritional benefit. It also looks prettier that way.

Ingredients:

• 4 Seedless Watermelon (diced into 1/2" cubes)

• 2 Cucumber (medium, peeled)

• 3/4 cup Mint Leaves (roughly chopped)

• 1/4 cup Cilantro (roughly chopped)

• 1/2 cup Peanuts (finely chopped - optional)

Directions:

1. Combine watermelon and cucumber in a bowl. Cover and refrigerate for at least 15 minutes and up to 4 hours. Drain and discard liquid or reserve liquid to add to water for some refreshing flavor.

2. Make the chili lime dressing by whisking together the olive oil, lime juice, lime zest, ginger, red chili, sugar, sea salt and pepper until well combined. Add more chili, salt and pepper to taste.

3. Pour half the dressing over the watermelon and cucumber mixture and toss. Add extra salt and pepper if needed, then add mint and cilantro except for 1 Tbsp of each herb for garnish, and toss again.

4. Pour the salad into a serving bowl and sprinkle with remaining mint and cilantro. If using peanuts or other nuts/seeds, sprinkle them on top and serve.

Variations:

• Add a Little Extra - Crumble 1/2 cup of your favorite vegan cheese, organic goat cheese or sheep’s milk feta on top before serving.

• No Peanuts - Use toasted pepitas (pumpkin seeds), cashews, or macadamia nuts instead.

• No Cilantro - Use extra mint and skip the cilantro.