So to celebrate National Watermelon Day (today!), he sent us this fresh, vibrant watermelon salad recipe to share with you! This salad pairs especially well with Chef Cardoz’s Spicy Black Pepper Shrimp.
Floyd Cardoz’s Watermelon Salad (serves 6)
1 teaspoon peeled minced peeled fresh ginger
1/2 teaspoon minced mild to moderately hot fresh green chile seeds discarded if desired
½ tablespoons freshly ground black pepper
2 tablespoons extra-virgin olive oil
8 generous cups diced watermelon
½ cup sliced red radishes
¼ cup sliced red onions
1/2 cup packed chopped mint leaves
1/4 cup packed chopped cilantro
1. Remove zest from 2 limes and cut into thin strips. Juice the limes and reserve the juice .
2. Combine lime zest, lime juice, ginger, chile, black pepper and olive oil in a bowl.
3. Combine watermelon, radishes, onions, mint and cilantro in another bowl.
4. Just before serving, slowly pour dressing over watermelon mixture, season with salt and combine gently. Serve immediately.