Jalapeño Business Watermelon, Tomato and Cucumber Salad
C = cup T = tablespoon t = teaspoon
2 T fish sauce
1 t honey
½ t toasted sesame oil
1 English cucumber
flake salt, to taste
1 small handful fresh mint
1 small handful fresh basil
1 small handful fresh cilantro
⅓ C salted and roasted peanuts
Thoroughly wash 2 limes (including the rind) under cool, running, drinkable water. Zest both, set aside zest, then slice limes in half.
In a small saucepan over low heat add the juice of the 2 limes, 2 tablespoons of fish sauce, 1 teaspoon of honey,and ½ teaspoon of toasted sesame oil. Cook until the honey melts, about 30 seconds to 1 minute. Alternatively, if your honey is not particularly thick, you can put everything in a jar with a tight fitting lid and shake vigorously until everything is combined.
Thoroughly wash the watermelon rind under cool, running, drinkable water. Cut the rind off ¼ of a watermelon, then cut the melon into bite-size pieces. Place in a large, wide salad bowl or on a platter with a good lip.
Thoroughly wash 1 English cucumber, 3 tomatoes,and ½ of jalapeño under cool, running, drinkable water. Slice the cucumber into thin half moons, the tomatoes into quarters, and 1 shallot and jalapeño into thin rounds (being wary of how spicy you want to make your salad!). Layer these ingredients on top of the watermelon, drizzle with the dressing, and season with a little flake salt to tasteand the reserved lime zest.
Thoroughly wash a small handful of fresh mint, a small handful of fresh basil, and a small handful of fresh cilantrounder cool, running, drinkable water. After drying the herbs, chop or tear them, then garnish the salad.
Chop ⅓ of cup salted and roasted peanuts and sprinkle them across the salad for a dash of needed crunch. Serve while the herbs are freshly cut. Eat up, Mama!