I bought a watermelon the other day – the first I have bought this year.
See here for how to select the perfect watermelon.
I knew that I did not want to just eat it as a snack/fruit – where is the fun in that… I wanted to make something with it.
Besides, if the kids had just devoured it as fruit there would have been nothing for me to blog about!
This was the dish that I came up with to use it.
This salad is a really delicious side-dish (I paired it with oven-baked sweet potato fries and some cold roasted chicken and it was wonderful!), but it also would make a refreshing summer appetizer.
Don’t forget to save the watermelon rinds to make lacto-fermented watermelon rind pickles.
This recipe is Elimination Stage AIP if you leave out the toasted cashews – you won’t miss them, honest! Just add a little more bacon… Cashews are a stage 3 reintroduction. When reintroducing foods on the AIP, I recommend this guide.
Watermelon Salad with Mint and Crispy Bacon
- 4 oz bacon rashers (Try to find some from pastured pigs, preferably in a sugar-free cure)
- 3lb watermelon (about ¼ of a large watermelon)
- 6 radishes
- 4 green onions
- 1 ripe avocado
- ¼ cucumber
- mint leaves from 4-5 stems of mint
- ½ cup cashews – toasted (optional – leave out if strict AIP or you have not yet managed to reintroduce them)
- juice and zest of 1 lime
- 2-3 tbsp avocado oil
- sea salt to taste
The first thing you need to do is to cook the bacon until it is crispy. I like to do this in the oven. Once the bacon is cooked, cool it and then tear it into small pieces.
Toast the cashews – I often do this in the oven while cooking the bacon. Watch them like a hawk – they go from toasty brown and just right to burned in seconds!
Prepare all the veggies and the watermelon.
You need to slice the watermelon into ¼ inch thick triangles – I like to cut the quarter of watermelon in half length-wise, remove the rind and then slice as it gives a good sized piece.
Slice the radishes thinly and chop the green onions. Halve the cucumber and slice thinly.
Tear the mint leaves into small pieces.
Next you are going to zest the lime and squeeze out as much juice as possible.
Now to assemble your salad.
Place the watermelon slices in a large bowl, then add the radish, green onion, avocado, mint and lime zest. Toss well with your hands.
Squeeze the lime juice in to a small jar and add the avocado oil. Season to taste with salt. Seal the jar and shake well to mix.
Pour the dressing that you have just made over the salad, and toss well with your hands.
Divide among the serving plates, then sprinkle the bacon and toasted cashews (if using) over.
Serve at once.
Shared at Full Plate Thursday 5-15-14
Shared at Pennywise Platter
Shared at Thrifty Thursday Week 60
Shared at Gluten Free Friday #91
Shared at Paleo AIP Roundtable #28