Recipe of the Month — “Purple” Basil & Jalapeño Watermelon Salad

Serves 1 (but can serve more by doubling, tripling (or more) the portion size)

Not often do we taste something that really leaves a mark in our memory and on our heart. I can only name a few foods that I have eaten over the years that really left that stain on my soul. And this month I am going to share a recollection of that dish. A long time ago I made a recipe that was composed of three ingredients. To this day, I attempt to make simple dishes that have depth and complexity to them. And this is one that really checked all of the boxes. 

As you can see from the title it is “Purple” Basil & Jalapeno Watermelon Salad. Why is the word purple in quotes? That is because the one difference in the original recipe is that it contained purple basil instead of Genovese Basil. The green cousin is what I currently can get for free, because it is in my backyard. This recipe really speaks of summer, at least in Kentucky. I recently found out that watermelons are ready at the end of April/May here, depending on where you look, instead of June/July. 

To learn more about me and some of these recipes, check out The Farm to Body Wellness Podcast. I will have an episode discussing my favorite memories of food one of these days! Until then, go ahead and check out this month’s recipe, where you can taste a different side of watermelon. You can always adapt these recipes however you would like!

Ingredients:

Simple:

• Watermelon: 2 cups of cold fresh watermelon preferably in cubes
• “Purple” Basil: either a couple of large leaves sliced thin or a bunch of smaller leaves
• Jalapeno: know your heat, seeds or without, I used about a teaspoon minced

**Disclaimer: Recipes for cooking do not have to be exact in quantity or ingredient. If you have a different oil, type of salt, or any other ingredient, please use what you have. Enjoy!

Instructions:

Step 1: Make sure to wash off the watermelon of debris. If you are making a double triple or whatever size recipe, make sure you cut up all the watermelon first, before getting the jalapeno on the board. Try to remove all of the white and only use the red portion. Also, remove any seeds you see. Put in a bowl.

Step 2: With the basil, green or purple, decide if you are using larger leaves, smaller, or some combination. It really does not matter. The large leaves sliced, may produce a stronger flavor, but they will also likely wilt faster than the small leaves. Place in the bowl with the watermelon

Step 3: Lastly, decide how much jalapeno you want to use. If you are into hot foods, go for it. I like a medium heat and mincing the jalapenos, makes them small enough that you do not get a large piece in your mouth, but still adds a good amount of heat. Add to the same bowl.

Step 4: At this point you can mix and let sit in the fridge for a few minutes. Taste and make adjustments. Try to keep the watermelon crisp and the basil from wilting. Otherwise, it is ready to eat!

Step 5: Enjoy!

Max Goldstein RD, LD, CDM

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