Ingredients
- 2 cups cubed and seeded watermelon plus 2 cup purred in food processor (save seeds, salt, dehydrate and eat them or save and dry to make a tea to help support decreasing the symptoms of high blood pressure and constipation.)
- 1 mango, peeled, pitted and cubed (the trick is to cut off one whole side of the mango at a time and score the inside it with the skin still on, then cut chunks off from the skin)
- 1 cucumber sliced and quartered
- 1 large carrot, grated (I put it through the food processor with grater attachment)
- ¼ cup green onion finely chopped
- 1 yellow pepper chopped
- 1-2 stalks of celery, sliced down middle first then chopped
- ½ cup peeled jicama chopped
- 1-2 tomatoes carefully chopped or baby tomatoes
- 1 semi firm avocado chopped
- 2-3 Tbsp fresh lime juice or to taste
- 3 Tbsp diced fresh cilantro or to taste
- 1 clove garlic diced
- Salt and pepper to taste
- Dash of Cayenne to taste
Options:
- 2-3 Tbsp mint leaves cut chiffonade style (you take the leaves and stack them, roll them length-wise and then chop. It minimized bruising of the leaves)
- 2-3 Tbsp basil leaves cut chiffonade style (you take the leaves and stack them, roll them length-wise and then chop. It minimized bruising of the leaves)
- 1 Tbsp peeled and diced ginger root
Preparation
Combine all ingredients in a bowl and gently mix together, serve chilled or room temperature. If you need more liquid to gain soupy effect then puree more more watermelon. Garnish with a fresh sprig of cilantro, mango slice, or fresh mint leaf.
Bon Appetit!