The curry spices and coconut oil add a warmth to this refreshing salad. Sweet watermelon is an outstanding compliment to the spices. Turmeric and black pepper together are thought to have health benefits.
EQUIPMENT: cast iron skillet, chef’s knife, cutting board
Watermelon and Tomato Salad with Curry Coconut Oil
Cuisine: IndianDifficulty: Easy4
servings30
minutesThe curry spices and coconut oil add a warmth to this refreshing salad. Sweet watermelon is an outstanding compliment to the spices.
Ingredients
1 teaspoon freshly ground black peppercorns
1 teaspoon coriander seeds, crushed with the flat side of a knife
1/2 teaspoon cumin seeds
1/2 teaspoon ground turmeric
1/4 cup organic coconut oil
1/4 medium seedless watermelon, cubed; reserve rind for another use
2 heirloom tomatoes, cubed (the amount of tomato should be roughly the same amount as watermelon)
1 cup baby arugula leaves
1/2 teaspoon sea salt
1 cup Feta cheese, crumbled
Directions
- Set out watermelon and tomatoes to bring them to room temperature.
- Combine ground pepper, coriander, cumin, and turmeric in a small bowl.
- Add tomatoes to a bowl and sprinkle salt over. Toss.
- Heat coconut oil in cast iron skillet over medium high heat until it’s hot but not smoking. Add the spice mixture and stir until the cumin seeds start to pop. Immediately remove the pan from the heat and set aside to cool.
- Gently combine watermelon and arugula in the bowl with tomatoes.
- Divide among salad plates. Drizzle curry coconut oil over. Use it sparingly and then taste. If you use too much it will become overwhelming and very difficult to fix. Correct salt and pepper.
- Sprinkle feta over.
