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watermelon

watermelon pike bowl

Watermelon Poke’ Bowl

Think poke’ bowl- tuna, rice, soy, sesame, avocado…… without the tuna. Watermelon stands in as the main star.

I’ve made this as individual bowls previously; this summer I’ve been making it as a platter at larger gatherings. It’s a hit either way. There’s a few steps, but don’t let that deter you. This recipes makes a large platter, cut it down as desired. The watermelon will last just a day or two after you marinate it so plan ahead.

Note: every ingredient is a little different- some avocados are larger or smaller, some toasted sesame oil has more flavor than others, some limes will give up more juice than the the next. Taste. Adjust. Taste again.

Watermelon Poke’ Platter

Platter
1 mini watermelon
6 Persian cucumbers
2 cup edamame, cooked
2 cups cooked white rice
1 bunch scallions
Handful of fresh cilantro
2-3 tbls pickled ginger
1/2 tbls toasted sesame seeds
1 tsp kelp flakes
1/2 tsp black Hawaiian sea salt

Sauce
1/3 cup tamari (or soy sauce or coconut aminos)
1 tbls rice vinegar
1 lime, juiced
2 tbls toasted sesame oil
2 tbls honey

Avocado Crema
1 ripe Avocado
juice of 1 lime
1/4 cup Greek yogurt
1/2 tsp cumin
pinch of pink salt
~water to blend

Pour all the ingredients into a ziplock bag (the tamari, vinegar, lime juice, toasted sesame oil and honey). Taste and adjust to your liking. Slice the watermelon into bite-sized cubes. Add to the ziplock bag, marinate for 1 hour.

Blend together the avocado crema (the avocado, lime, yogurt, cumin and salt). Taste, adjust to your liking. Store in the fridge.

Slice the cucumbers into small rounds.

Choose a large platter. Lay out the rice in the middle of the platter. Top with the cubed, marinated watermelon. Sprinkle on the cooked edamame, cucumber rounds, scallions, sesame seeds, cilantro, kelp flakes and black salt. Drizzle the avocado crema over the top.

Watermelon Cucumber Skewer

I created these simple appetizers for a showroom at the Merchandise Mart. They wanted something that represented summer, had a lot of vibrant color and is plant-focused. On some of the skewers I switched out the feta cheese for tomatoes (unfortunately my yellow garden tomatoes weren’t quite ready yet- imagine the vibrant color had I used those.)

If you want to take it to the next level (or if the watermelon you choose doesn’t have a lot of flavor!), drizzle the skewers with my Mint Basil Dressing. It’s seriously summer in a jar.

Watermelon Cucumber Skewer

Watermelon
Cucumber
Feta cheese (block, not crumbled)
Cherry Tomatoes
Fun toothpicks

Cut the watermelon into bite-size cubes; cut the feta cheese into small cubes.


Use a ‘Y-Peeler’ to slice long strips off the cucumber.
Put one watermelon cube on a toothpick. Zigzag a cucumber strip on the toothpick, followed by a tomato and/or feta cheese cube. Repeat.




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Monique Costello Happy Eats Healthy Chef

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