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Delight Gluten-Free

The authority on gluten-free living.

Watermelon Confetti Salad

Watermelon Confetti Salad

As a side or a topping, this salad complements dishes with spice, smokiness or both. The juice of the watermelon is cooling and the creamy avocado sooths any fiery bite.

This recipe is: Corn-Free, Dairy Free, Egg-Free, Gluten-Free, Nut-Free, Rice-Free, Soy-Free, Vegan, Vegetarian

 


Yields: 4 servings

Total Time: 15 mins

Prep Time: 10 mins


Ingredients

  • ¼ cup lime juice, freshly squeezed
  • ¼ cup olive oil
  • 2 teaspoons chipotle peppers in adobo sauce, diced
  • 1 teaspoon garlic, minced
  • ½ teaspoon honey
  • ¼ teaspoon salt
  • 2 cups watermelon, rind removed, chopped
  • 1 cup jicama, peeled and chopped
  • 1 cup avocado, seed removed, peeled and chopped
  • ½ cup red bell pepper, diced
  • ¼ cup red onion, diced
  • ¼ cup + 2 tablespoon cilantro, tightly packed, diced, divided



Directions
  1. In a bowl or measuring cup, combine lime juice, olive oil, chipotle peppers, garlic, honey and salt and whisk until honey dissolves.
  2. In a large bowl, place watermelon, jicama, avocado, red bell pepper, red onion and ¼ cup cilantro. Toss ingredients gently using hands.
  3. Pour lime juice mixture over salad. Again, toss gently with hands.
  4. Place in serving dish or storage container and refrigerate for one to two hours prior to serving. Serve and eat day made. Prior to serving, sprinkle 2 tablespoons of chopped cilantro over the salad.

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