Ingredients

  • diced avocado, optional
  • ½ teaspoon freshly ground black pepper
  • 1 English cucumber, diced, reserve half
  • small handful basil
  • 1 garlic clove
  • 1/3 cup chopped green onions, diced, reserve half
  • micro greens, optional for garnish
  • ½ jalapeño pepper, optional\
  • 3 tablespoons olive oil, plus more for drizzling
  • 1 small red bell pepper, diced, reserve half
  • 3 to 4 tablespoons red wine vinegar
  • 1 to 2 teaspoons sea salt, or to taste
  • 3 medium tomatoes, diced, reserve half
  • 4 heaping cups cubed seedless watermelon

Ready In 45 Minutes

Servings: 6

Cooking Instructions

Step 1

  • Set aside the reserved half of the chopped cucumber, tomatoes, red pepper and green onions and place the remaining half in a blender.
  • INGREDIENTS:
  • EQUIPMENT:

Step 2

  • Add the garlic, basil, vinegar, olive oil, salt, pepper and jalapeo pepper, if using. Blend until smooth. Taste and adjust seasonings.
  • INGREDIENTS:

Step 3

  • Pour into a large bowl (or small individual jars, as pictured) and stir in the reserved chopped vegetables.Chill for 3 to 4 hours or overnight.
  • INGREDIENTS:
  • EQUIPMENT:
  • Length: 240 minutes

Step 4

  • Serve with drizzled olive oil.Optional: garnish with diced avocado and/or micro greens before serving.
  • INGREDIENTS: