Watermelon, Tofu, Olive, and Red Onion Salad
I crave this dish in the winter months. Watermelon is seriously one of my top ten foods. It is filled with vitamin A, B6, C, potassium and magnesium, which are highly beneficial and essential to my summer training. Here, I've added tofu for interest and texture, but I often make this salad without. Same goes for the dressing; this is just as delicious finished with just a modest spritz of fresh lime. I do make sure to to utilize the red onion and olive in any recipe variation, however, to retain that sharp and salty compliment.
Seedless watermelon, cut into small chunks
Extra firm tofu, cut into small chunks
Sliced red onion, soaked in water and drained
Cilantro, as garnish
Pepitas, as garnish
Tajin, as garnish
2 Tablespoons lime juice
3 Tablespoons rice vinegar
2 Tablespoon agave
salt and pepper, to taste
The salad portion of this recipe has no measurements. The proportions are entirely to you, whether you plan to make a large batch for a party or small portions for a snack or summer lunch. I don't even really decide how much I'm making until I lay everything out and see what I have on hand. This is a matter of what your senses call for, and mine typically call for a proportion of color ("create with color"). In a large bowl, I very gently combine the watermelon and tofu and then add in the olives and freshly soaked and drained red onion (to diminish the sharpness of its raw state), to sight. You can't really go wrong here, the contrasting flavors here simply augment the watermelon. Set aside.
If you choose to finish this salad with dressing, quickly whisk together the lime juice, rice vinegar and agave in a small dish and season with salt and pepper to draw out all of the flavors. One variation that I've used in the past is I've added a small dash of cumin to change the flavor profile a bit. Or, I've added avocado. Paired down to simply a drizzle of lime juice, this salad is equally as satisfying. Pepitas, Cilantro and a sprinkle of Tajin comprise the final flourish.
As with most salads, this becomes better as it sits and chills in the refrigerator. If you choose to spice things up and add another dimension to the flavor palate, go ahead and throw in a fine dice of jalapeno or serrano. It will not disappoint.