Watermelon Salad
Source: American Institute for Cancer Research by Dana Jacobi

Here’s a simple watermelon salad with flavor far more complex than the ingredient list.

Juice of 1 lime (about 2 Tbsp.)
1 tsp. grated fresh ginger
4 tsp. wildflower honey
Salt and freshly ground black pepper, to taste
8 1/2-inch slices each red and yellow seedless watermelon, chilled
8 Boston lettuce leaves
4 tsp. snipped chives
1 small jalapeño pepper, seeded and finely minced

In a small bowl, whisk together lime juice, ginger and honey until honey dissolves. Season dressing to taste with salt and pepper. Dressing can be covered and refrigerated up to 2 hours.

Pare rind from melon slices. Cut melon into thin, 4-inch triangles.

Arrange 2 lettuce leaves on each of 4 salad plates. Using one-fourth of the melon for each serving, arrange melon on lettuce, alternating red with yellow. Spoon one-fourth of the dressing over the melon on each plate. Sprinkle chives and jalapeño over the melon and serve.

Makes 8 servings