|baked oven fried chicken, smashed garlic potatoes, |
and spicy watermelon cucumber salad with basil
|watermelon, cucumber, arugula, and basil salad with a Cholula-lime vinaigrette|
Spicy Watermelon Cucumber Salad with Basil
serves 4-5 as a side dish
inspired by this recipe at The First Mess
1 cup seedless watermelon cut into 1/2-inch cubes
1 cup cucumber cut into 1/2-inch cubes (discard the seed-y core)
handful of fresh basil, chopped (about 1/4 cup)
1/2 cup rocket (arugula), rough chopped
3 tablespoons extra virgin olive oil
1 to 2 teaspoons Cholula or other mild hot sauce, to taste
juice of half a lime
little splash of apple cider vinegar, to taste (about 1/2 to 1 teaspoon)
1 teaspoon honey
big pinch of freshly ground pepper
In a large non-metal bowl, carefully toss together the watermelon, cucumber, basil, and rocket.
In a small bowl, whisk together all the vinaigrette ingredients with a whisk or fork, stirring vigorously until the mixture is emulsified (blended together). Add more Cholula and/or vinegar as necessary. Pour the dressing over the salad, and carefully toss to distribute evenly. Serve immediately.
Salad will keep, covered in the fridge, for about 2 days.