Watermelon & Serrano Chili Salad

May 24, 2011

Summer at its Finest

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Memorial Day is this weekend and what better way to turn up the heat than by grilling? Well, we’ll tell you. We’ve found the perfect side dish to your meat or fish entree that is equally refreshing as it is spicy and flavorful. {Not to mention its main ingredient captures the very essence of summer.} This Watermelon and Serrano Chili Salad is juicy and sweet with a nice kick of heat, and it’s sure to get things fired up for your Memorial Day Weekend.


1/2 Watermelon (6-7 cups) 2 serrano chili peppers 1.5 tsp lime zest 1.5 freshly squeezed lime juice 2 tbsp rice vinegar 2 green onions handful mint (1/3 cup chopped) small handful cilantro (1/4 cup chopped) salt and pepper to taste

What You’ll Need:

Mixing Bowl & Whisk  Knives & Cutting Board Juicer {for extracting lime juice} Measurers Zester

What You Do:

1. Cut chilis in half and scoop out the seeds and membranes 2. Finely chop the chilis until minced 3. In a small bowl, zest and juice the limes, and add the rice vinegar. 4. Add the de-seeded chilis to the bowl and season with salt and pepper { You can be generous with the salt because you’ll be seasoning the watermelons as well, not just the dressing.} 5. Whisk the dressing together, cover, and let sit in the refrigerator so the peppers can marinate. 6. Cut green and white rind off the watermelon and then cut the watermelon into 1 inch cubes. 7. Chop up the mint and cilantro, waiting to add it until right before the dish is served {Otherwise, it will wilt…} 8. In a mixing bowl, add the dressing over the watermelon and add chopped mint leaves and cilantro to the top. Salt and Pepper if needed. 9. Mix gently and serve immediately.

Enjoy! We hope you have a wonderful Memorial Day Weekend- be safe!

Recipe and Photo Courtesy of Choosy Beggars

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