This may seem a little unorthodox, but work with me for a sec … usually, people choose their drinks based on the food they’re going to have: white wine with light dishes, red wine with heartier meals … margaritas for Mexican food … beer for grilling … tropical cocktails for beachfare … martinis for whenever the hell one wants 😉 Am I right? Who’s with me? I’d high five you but you know that whole social distancing thing prevents it so here’s an elbow bump from afar for my fellow martini lovers.

And yes, I know, watermelon salad is nothing new, but adding the jalapeno to this version makes it just that much more muchier. So why don’t you give it a try … drink optional 😉 

KICKED-UP WATERMELON SALAD

PREP TIME: 20 minutes | Chill 2-3 hours before serving

• 1 watermelon, seedless cut into ½ inch chunks
• 1 bunch of fresh mint, about ½ cup
• 4 ounces plant-based feta cheese (try Violife)
• 3-4 fresh jalapenos, sliced thin
• Salt and pepper to taste

Combine everything, cover and chill for 2-3 hours. For the mint, I prefer it in bigger pieces so I tend to chop some and tear some. As for the jalapenos, I suppose you could use canned but fresh is better. Note, I like it served just under room temperature so I take it out of the fridge and let it sit for 30 minutes before serving, but hey, you do you. Oh, and here’s an idea … make a “gourmet” version by serving larger squares of watermelon, feta on top, drizzle with balsamic and add mint springs, a few jalapeno slices, salt and pepper. Enjoy!

To learn more about the “Almost Vegan, Plan-Based Diet and Lifestyle Boot Camp,” we’ve launched, download the media kit as a PDF or open the “About” page from the menu and select “Media Kit” to view it in its entirety. Questions? Press@ShaunaNosler.com  |  Press@Gastro-Licious.com