Juneteenth Celebration Watermelon Salad
Latyonia Lee
This month’s Tried and True recipe comes from ECCG Board Member Latyonia Lee.
As most of us know from sampling the delicious treats of L’s Simplygoodness at the Schenectady Greenmarket, Latyonia is a fantastic, award-winning baker! In fact, just last week she won the Juneteenth Block Party baking competition!
Ready In: 30 mins or less
Serves: 4-5
Ingredients: 12
Ingredients:
½ seedless watermelon peeled, cut into cubes
½ cup red onions (sliced thin), soaked and Ice for 30 mins.
2 tablespoons fresh mint chopped.
2 tablespoons fresh parsley chopped.
¼ cup black olives, coarsely chopped
½ cup Greek Feta, more to your liking
2 cups English cucumbers, cut into cubes.
3 tablespoons roasted almond (slivered optional) adds a nice crunch!
2 tablespoons of honey
2 tablespoons fresh lime juice
2 tablespoons extra virgin olive oil
Pinch of salt and ground black pepper
Directions:
In a small bowl, whisk the oil, lime juice, honey, and salt/pepper, allow to set in refrigerator at least 1 hour.
Arrange watermelon chunks in a large serving bowl, add cucumbers, onions, black olives, fresh herbs.
Toss with roasted almond, if desired.
Enjoy!
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Looking to learn more about Juneteenth? Chef Carla Hall and Bon Appétit editor in chief Jamila Robinson discuss the history and future of Juneteenth, and how they like to honor it with friends, family and food.