Chili Lime Cucumber Noodles on Salted Watermelon with Mint & Basil

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Prep Time 15

Total Time 15

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Ingredients

2 slices watermelon, about 1 inch thick
2 tablespoons lime juice, divided
chipotle chili powder, to taste
big pinch flaky sea salt
1 english cucumber, peeled into noodles with a julienne peeler
1 teaspoon extra virgin olive oil
1 teaspoon agave nectar
2-3 handfuls baby arugula
2 sprigs mint, leaves chopped
2 sprigs basil, leaves chopped
1 ripe ripe avocado, peeled, pitted and diced
¼ cup pumpkin seeds
ground black pepper, to taste

Instructions

Place the watermelon wedges on two plates. Sprinkle them with a bit of the lime juice, some salt and chipotle powder. Set aside.
Combine the cucumber noodles in a large bowl with the remaining lime juice, more salt + chipotle powder, olive oil, honey/agave, arugula, mint and basil. Toss to evenly mix. Divide the noodles between the 2 plates, placing them on top of the watermelon. Garnish the noodles with the avocado, pumpkin seeds and some fresh pepper. Serve with lime wedges if you like. Eat immediately.

Equipment

Spiralizer or Julienne Peeler

Recipe Notes

If you don't have a julienne peeler, just use a regular vegetable peeler for some beautiful ribbons of cucumber instead. Also, when making the noodles, I usually stop just short of the center where all of the seeds are.

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