Recipe sourced from loveandlemons.com
Yields 6 servings
Ingredients
- 4 heaping cups cubed seedless watermelon
- 1 English cucumber, diced, reserve half
- 3 medium tomatoes, diced, reserve half
- 1 small red bell pepper, diced, reserve half
- ⅓ cup chopped scallions, diced, reserve half
- 1 garlic clove
- Basil, small handful
- 3 to 4 Tablespoons red wine vinegar
- 3 Tablespoons olive oil, plus more for drizzling
- 1 to 2 teaspoons sea salt, or to taste
- ½ teaspoon freshly ground black pepper
- ½ jalapeño pepper, optional
- Diced avocado, optional
- Micro greens, optional for garnish
Directions
Set aside the reserved half of the chopped cucumber, tomatoes, red pepper and scallions and place the remaining half in a blender. Add the watermelon, garlic, basil, vinegar, olive oil, salt, pepper and jalapeño pepper, if using. Blend until smooth. Taste and adjust seasonings.
Pour into a large bowl (or small individual jars, if meal prepping) and stir in the reserved chopped vegetables.
Chill for 3 to 4 hours or overnight.
Drizzle with olive oil and garnish with diced avocado and/or micro greens, if desired, before serving.
