Prep 10 mins
Cook 0 mins
Simple but exotic with only two steps. Ohhh, can you imagine subbing the cayenne with chipotle powder with it's smokey notes? A Matt Neal recipe. Note: The salad can be made ahead and refrigerated overnight, but wait to add the delicate little mint leaves until right before serving.
- 8 cups seedless watermelon, cut into 1-inch chunks (from a 6-pound melon)
- 1⁄4 cup fresh lime juice
- 1 pinch cayenne pepper (not more or it will overpower)
- 1⁄2 cup mint leaf, torn
- sea salt
- In a large bowl, toss the watermelon with the lime juice and cayenne.
- Fold in the mint leaves, season with salt and serve.