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Serve This Dish At Every Party This Season

It's safe to say that Jeanine Donofrio, the voice behind the mostly vegetarian blog Love & Lemons, has a bit of a citrus obsession. With her (very lucky) husband as her official taste-tester, Jeanine whips up everything from two-step kale chimichurri to a poached egg panzanella recipe that practically screams summer.
1Photo: Courtesy of Love & Lemons.
I ordered a watermelon salad at a restaurant a few weeks ago. In my mind I thought it would taste similar to this, but it didn’t and I was disappointed. Does that ever happen to you? I mean, $16 for a plate of nearly-plain cubed watermelon? Come on.
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But, the watermelon gods were looking down on me that weekend, because the next day at the farmers market were these sweet little sugar babies. I can count on zero hands how many large watermelons I’ve tackled this summer, but I love small ones because they’re easy to cut. They’re also sweeter than most watermelon — and just perfect for the salty, tangy, creamy & spicy ingredients I put with it.
Thinly sliced red onion
Cotija or feta cheese (omit if vegan or raw)
Avocado cubes
Mint and/or basil
Sprouts or small salad greens
1/3 cup olive oil
Juice of 1 lime
1/2 jalapeño, sliced
Optional: 1 clove of garlic, smashed (remove it before using)
Salt & pepper
Whisk together the dressing, set aside.
Cube your watermelon, add a few good pinches of salt & a squeeze of lime.
Assemble the salad and drizzle on as much dressing as you like. (remember to remove that garlic piece). Store extra dressing at room temp for a day or so.
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