What’s more refreshing than watermelon? Very little in our book. Add in jalapeño and you’ve got a summer-time salad worth noting! This is one of those salads that’s perfect as an appetizer, as a light lunch, or even as a dessert. It crosses mealtime boundaries.
For less spice, prepare it right before serving. For more, let the salad sit for four to six hours prior to serving The watermelon will take-in the spiciness from the jalapeños. Or you could opt to step it up to a serrano pepper for additional heat.
Prep Time: 15 minutes
Total Time: 15 minutes
Ingredients
- 6 cups watermelon cubed
- 1 jalapeño pepper seeds removed, cut lengthwise, and thinly sliced
- 1/4 cup red onion diced
- 1/4 cup fresh cilantro coarsely chopped
- 2 tablespoons lemon juice
- 1 tablespoon coconut oil
- 1/4 cup coconut flakes optional
- Salt to taste
Instructions
- Mix all ingredients together in a large bowl and refrigerate.
Notes
Adapted from Shoot What You Eat
Tried this recipe?Mention @PepperScale or tag #PepperScale!
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