When watermelons are ripe and peaches are in season, this dish combines the two and celebrates the taste of full-on summer.
Ingredients:
Serves 4-6
Salad
4 cups cubed watermelon, minus any seeds
2 large–or 3 small–peaches (peeled or not, as you prefer), cut into ¼ inch-thick slices
A handful of whole or torn fresh basil leaves
¼ cup roasted shelled pumpkin seeds (pepitas) or ¼ cup roasted pistachios, chopped
Lime Vinaigrette
Juice of 2 limes (about 4 tablespoons fresh lime juice)
1 teaspoon agave
Dash of sea salt
¼ cup olive oil
Preparation:
In a large mixing bowl, gently combine the watermelon cubes and peach slices.
In a blender, blend the lime juice, agave, and sea salt. While continuing to run the blender, slowly pour in the olive oil.
Drizzle about ¼ cup of the vinaigrette onto the watermelon and peaches, gently stir in the basil and one-half of the pumpkin seeds/pistachios. Serve within the hour.
Just before serving, stir again, drizzle a bit more of the vinaigrette onto the salad, and garnish with the remainder of the pumpkin seeds/pistachios. Provide any remaining vinaigrette on the side.
–Adapted from a recipe on sweetpotatosoul.com
Recipe tested by Ellen Ficklen; email questions to hello@watermelontimes.com