Another recipe from when Denise and I went to the cooking demonstration from Asha Gomez, chef/owner at Cardamom Hill restaurant in Atlanta. This quick and fresh watermelon salad with papaya was delicious and just got your pallet ready for the meal to follow. New uses of spices in a vinaigrette over the fruit that was tantalizing. (see our post on our experience with Asha here)
Level of Difficulty: Easy Time Required: Prep Time – 15 min
1/4 watermelon, cubed (or balled if you want to take the time!)
1/2 papaya, cubed
1/4 cup vegetable oil
1/4 cup honey
1/4 cup citrus (I used lime this time but could be made with any combination of lemon, lime, orange or grapefruit)
1t coriander, ground
1t star anise, ground
1t cinnamon, ground
1-2t fresh thyme leaves
salt and pepper to taste
Preparing the watermelon salad:
Cut up the fruit.
Mix together all the ingredients for the vinaigrette.
Pour over fruit.
Serve! That’s it. Denise said she’d serve it over some lettuce to make it feel more like a traditional salad.
Add your own spices. Change up the citrus. Use this vinaigrette as a marinade too.