55+ Living Guide Spring 2019 55 LG SPRING 2019 JOOM | Page 25

Rainbow Summer Salad Watermelon Pico de Gallo
Ingredients:
4 ears corn, shucked and silk removed
1/2 cup cider vinegar
1/4 extra virgin olive oil
1/8 cup sugar
1 tsp kosher salt
1/2 tsp coarsely ground black pepper
1 Tbsp fresh jalapeño, seeds and finely diced
1/2 medium red onion, diced and soaked in ice
water for 20 minutes and patted dry
1 medium cucumber, peeled & diced
1 red or orange sweet pepper, diced
1/2 cup cherry or grape tomatoes, halved
1 cup arugula leaves
3 Tbsp parsley, finely torn
1 Tbsp basil leaves, chopped Ingredients:
2 1/2 cups diced seeded watermelon
1 cup diced mango
1 jalapeño, seeded & minced
1/4 cup diced red onion
2 Tbsp chopped cilantro
1 lime, juiced
1/2 tsp salt, or to taste
Directions: Preheat grill to medium-high. Tightly
wrap a piece of aluminum foil around each ear of
corn. Grill for 7 minutes, then turn over and grill an
additional 7 minutes. Remove from grill, unwrap
and let cool to handle.
Dressing: In a medium bowl, whisk together the oil,
vinegar, sugar, salt, pepper and jalapeño until
the sugar is dissolved.
Salad: Cut corn from cobs and place in a large
bowl. Add onion, cucumber, bell pepper, tomatoes,
arugula, parsley, and basil. Toss to combine. Stir
dressing and drizzle over vegetables. Mix well
and serve immediately.
Directions: In a large bowl, combine the diced
watermelon, mango, jalapeño, onion, cilantro,
lime juice and salt. Serve immediately.
Cantaloupe Gazpacho
Ingredients:
1 cantaloupe (peeled, seeded, chopped)
1 small cucumber (peeled & chopped)
2 Tbsp chopped red onion
2 tsp kosher salt
1/3 cup water
1/2 cup good olive oil
Directions:
Puree first 5 ingredients in a blender until smooth.
With motor running, drizzle in olive oil, season with
salt & freshly ground black pepper. Serve gazpacho
chilled, topped with thinly sliced fresh mint.

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