Spicy Watermelon Salad

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!

Watermelon Salad


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!