Over the weekend, the Husband and I celebrated our 17th wedding anniversary. Neither one of us can believe that it has been 17 years, mostly because we don’t feel old enough to have been married for that long. But we’ve reached that point where it feels like we’ve always been together. We can’t even imagine what life would have been like had the Boy not been pushed into my dorm room by an encouraging friend 22 years ago.
Our anniversary celebration definitely inspired this sweet and spicy Watermelon Jalapeno Love Salad. It is also my submission to the July edition of No Crouton’s Required where Lisa of Lisa’s Kitchen challenged us to come up with a soup or salad using peppers.
I love this salad because it’s summery, light, raw, and it explodes with flavor. One moment you’re enjoying the sweetness of marinated watermelon, and the next your head fills with the heat of fresh jalapeno. Sweet and spicy, creamy and crunchy, it’s about extremes. It’s love in a salad.
Watermelon Jalapeno Love Salad
- 1 T. Raw Agave Nectar
- 1 T. Olive Oil
- 1 T. Red Wine Vinegar
- Juice of 1 Lemon
- 1/2 tsp. Sea Salt
- 1/2 tsp. Chili Powder
- 1/2 Seedless Watermelon
- 6 c. Baby Arugula
- 2 Avocados, sliced
- 2 Jalapeno Peppers, slices thinly and seeded
1. Place agave nectar, olive oil, red wine vinegar, lemon juice, salt, and chili powder in a mason jar. Shake to mix.
2. Slice watermelon into 1 inch slices. Press a heart-shaped cookie cutter into the watermelon slices.
3. Place heart-shaped watermelon pieces in a shallow dish and pour the marinade over the top. Let it sit for 10-15 minutes.
4. Wash the arugula and divide it between 6 individual salad plates.
5. Place two watermelon hearts, avocado slices, and 4-6 jalapeno slices on each plate. Drizzle with the remaining marinade.
Not only is this salad delicious, but it’s fun to make.
Fun for now
Fun for later
Freeze the leftover watermelon for smoothies. (And a few extra hearts for a frozen treat when you have the munchies.)
Marcy says, “Happy Anniversary to my non-furry people.”
(“By the way, I do NOT approve of your new vegan recipes. And I think we have different definitions of ‘raw food’.”)
Other posts you might enjoy:
- Watermelon Tomato Salad
- Curried Carrot Ginger Soup (Winner of February 2011 No Crouton’s Required!)
- Spicy Orange Sweet Potato Soup
This recipe is linked to:
- Wellness Weekends hosted by Ricki of Diet, Dessert and Dogs
- Seasonal Sundays hosted by Brittany of Real Sustenance
- Gluten-Free Wednesday hosted by Linda of Gluten-Free Homemaker
- Real Food Weekly hosted by Diane of The Whole Gang
- Slightly Indulgent Tuesdays hosted by Amy of Simply Sugar & Gluten-Free