Is there anything more refreshing than a watermelon salad in the heat of summer? This one from Rachel Caldwell of the Edible Boston team, which originally appeared as part of their Melon story in the Summer 2019 issue, takes ingredients both familiar (watermelon, Greek yogurt, lime) and exotic (jicama, sumac) and pairs them in a way that’s equal parts creamy and crunchy.
Try your hand at making this stunning dish with guidance from the recipe creator herself at Brothers Marketplace Waltham on Thursday, August 8th (details here) or at Brothers Marketplace Duxbury on Thursday, August 22nd (details here).
half a small watermelon, flesh only, cut into ¼-inch-thick triangles
1/2 jicama or 1 kohlrabi or 2 salad turnips, peeled and cut into ¼-inch-thick triangles
2 cups full-fat Greek yogurt
3 limes, zested and juiced
1/4 cup fresh mint leaves, packed
1 teaspoon sumac
In a large bowl, gently toss watermelon and jicama, kohlrabi or turnips with lime juice.
In a smaller bowl, combine yogurt and lime zest. Spread lime yogurt on a serving platter with a spatula. Arrange jicama and watermelon slices on top of the yogurt.
Sprinkle with mint leaves, sumac and salt and serve immediately.