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Chili Lime Cucumber Noodles on Salted Watermelon with Mint & Basil

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Prep Time 15 minutes
Total Time 15 minutes
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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
  • ΒΌ 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.