For most the year Seattle feels very temperate, but once August rolls in high temps can overwhelm the city and those of us who prefer jeans and t-shirt weather. My Mom and Step-Dad are in town visiting and on Tuesday we had a delicious and refreshing lunch at Copal. The recipe that follows was created with their recipe as the inspiration. Whether you make it at home or try it at Copal I hope you enjoy as much as I do!
1/2 seedless watermelon
3/4 jalapeno, finely chopped
1 jimica root (peeled into thin strips)
1/2 red onion, halved and sliced
1/2 cucumber, halved and thinly sliced
Chopped fresh mint
1 tbsp maple syrup
2 tbsp champagne vinegar
1/4 cup avocado oil
2 tbsp lime juice
Combine ingredients in a bowl, cover and refrigerate for a min of 2 hours until watermelon is chilled. Before serving, whisk together and dress salad. Top with a pinch of sea salt and pepper. Enjoy!