a tie-dyed father’s day: spiralized cucumber salad with mango watermelon chili and lime

spiralized cucumber salad with mango watermelon chili and limeJust two more days til Father’s Day and if you’re scrambling, trying to figure out what to make, you should give this spiralized salad a whirl. It’s healthy, it’s sweet with a kick of spice, and it’s super easy to make because it’s not an exact recipe. Want more watermelon? Toss it in. Want more sesame seeds? Knock yourself out.

I’ve become obsessed with my spiralizer because vegetables morph into these fun-to-eat noodles in seconds and the best part: you look so fancy for it. Spiralizing is the best way to get some oohs and aahs from the crowd, when you really you did nothing to deserve ‘em (except read this blog).

Mom will love it cause it’s healthy and she of course wants dad to eat more fruit and vegetables. Dad will love it cause you made it. *cue the awwwwwws*

Spiralized Cucumber Salad with Mango, Watermelon, Chili, and Lime

SERVES TWO-FOUR

Ingredients

  • 2 cucumbers, spiralized
  • 1 mango, chopped
  • 1/4lb watermelon, chopped
  • 12 cherry tomatoes, sliced in half
  • small handful of mint leaves, chopped thin
  • dash of sesame seeds
  • chili powder, to taste
  • juice of 1 lime

Instructions

  1. Combine all ingredients except the chili powder and lime in a bowl.
  2. Dust with sesame seeds and chili powder, to taste.
  3. Toss with lime juice and serve.

A Recipe From Jamie Stelter | www.thetvdinner.com

mango, cucumber, jicama salad (dinner party, part 3)

salad in bowlAs soon as the snow started falling last Friday night I was dreaming about the beach. Fine, the food at the beach – Rockaway Taco to be exact — and their famous salad served in a ziploc bag. It is so simple and divine — long spears of cucumber, mango and jicama swimming in a citrus chile dressing. I thought I could recreate it in the same vein and serve it in individual mason jars — I’m working on my dinner party presentation here — but what seemed cute and creative just didn’t seem practical. So I chopped the veggies smaller, added pomegranate seeds, and plated it with the main course.

It is so easy to make and looks so festive next to the arroz verde (green rice) and fish tacos — don’tcha think?!

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