Over the years, I've often wanted to buy a watermelon but didn't simply because I knew there was no room in the refrigerator. I missed it. So I was thrilled when they started selling those seedless "personal watermelons." Shout out to the farmer who developed them! They're also pretty nutritious, packed with Vitamins A and C and less than 50 calories per cup. Here's a way to dress them up and make them part of a meal rather than dessert.
I made this salad last week on a steamy 95 degree day. It's based on a recipe I got from my friend Susan S, but I changed the proportions (and omitted the cucumber because I didn't have one on hand). It made about 3-4 servings. If you use the whole watermelon, you may want to adjust the other ingredients to taste rather than doubling.
Mojito Salad
1/3 c red onion, thinly sliced
juice of 3 limeszest of one lime
1/2 medium jicama, peeled and cut into matchsticks
1 Cucumber, peeled and seeded, chopped into 1/3" chunks
1/2 small seedless "personal" watermelon, cut into 1-inch cubes
1 lb. Strawberries, hulled and halved lengthwise
1/3 c packed fresh mint leaves, finely chopped
3 T vegetable oil (I may leave this out next time)
1-2 T honey
½ t sea salt
1 T light rum
Use a glass bowl. Slice the onion and soak it in lime juice and zest for at least an hour. Chop everything else and add to the bowl. Combine the liquids, whisk, and add to bowl and toss. This salad gets better as it sits and the jicama absorbs the flavors from the dressing. It also gives off a lot of liquid, which you can pour off if it looks too soupy.
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