July 6, 2015 • by Glen Ivy Contributor
This is a great refreshing salad and a perfect summer cooler. The melon with citrus and sweet agave and vinegar are tongue tingling. I’ve added a hint of India’s Bih Jolokia chile powder, about the hottest in universe, and this salad blows up with smokin’ goodness. I love it! Remember just a hint more and you are a rocket scientist ready for launch.
Yield: 10 servings
5 cups watermelon about [½] seedless watermelon, cut into 1” cubes
1 jicama cut into 1” batonnets
1 orange peeled and thinly sliced
1 grapefruit segmented
1 cup sunflower sprouts
½ teaspoons smoked paprika
1 little pinch Bih Jolokia Powder, (very little is needed!) or chipotle powder (optional)
¼ cup agave syrup
¼ cup fresh squeezed orange juice
1 tablespoon lime juice
¼ cup white balsamic vinegar
½ cup feta crumbled
Sea salt to taste
Step #1: Cut the watermelon in 1” cubes and set aside in the refrigerator. In a mixing bowl combine smoked paprika, a very small pinch of the Bih Jolokia, mint, orange and lime juices, agave and balsamic vinegar and place in a squeeze bottle.
Step #2: In a separate bowl toss the jicama, oranges and grapefruit with a splash of the paprika vinaigrette.
Step #3: Scatter a pinch of the sprouts around the center of a chilled plate. Artfully stack  watermelon cubes in the center and arrange the orange and grapefruit salad around the watermelon. Drizzle dressings over watermelon. Garnish with the crumbled feta a sprinkling of sprouts.
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