Over Memorial Day weekend I went to Arizona to be with my family and I always chuckly at the concerned texts from my mother as she tries to figure out how she is going to feed me while I am there. Like being vegan is a far reaching waste land where all that exists to eat is broccoli, carrots and romaine lettuce. Remove meat and cheese from the equation and she becomes paralyzed at the thought of cooking, frantically texting me the day before I arrive. I’ve been on a plant based diet for five years and eat a wider array of foods now then I ever did when I was an omnivore. Eating this way forces you to expand while within the seasons and whats available. Meat is available year round but fruits and vegetables are not, coming and going as the seasons change (or atleast they should without the overuse of pesticides, and forced ripening). You also have to eat a wide array of foods to make sure you are getting all the nutrients you need, too. Its a win win in my mind.
We had a family bbq on that Monday, and I made this salad to share with everyone. I’ll be the first to admit that I am not inventing the wheel with this recipe, but to my surprise both of my brothers made some comment about the combination of ingredients and how strange they were. Wait, what? You’ve never had corn with watermelon with arugula? I mean…, this combination, I thought, was a classic. The peppery arugula is perfectly balanced by the sweet watermelon and corn. The addition of lime, cayenne and salt gives it that Mexican fruit stand flare that I am obbsessed with here on the streets of LA. I stand corrected and I’d be lying if I said I wasn’t a little excited about getting to expand my brothers horizons. I think the salad was well recieved.
I grilled the corn which is the preferred method, but you can also use the open flame of a gas stove if you have it. Fire roasting or grilling brings out the sweetness and adds another layer of deliciousness to the salad. After cutting up the watermelon, I liketo drain the liquid and use it in a spritzer. Simply drain the watermelon juice into a glass, add some soda water and maybe tequila if thats your thing, and sip on in the summer sun. I do this so there is not loads of liquid at the bottom of the salad after you also squeeze on some fresh lime.
This salad is sweet, peppery, spicy, tangy, easy to make, and perfect for summer!
Heat your grill to abour 400F. lightly cover your corn in some oil and place on the grill. Rotate every 5 or so minutes until it starts to blacken a little on each side. Remove from grill, and cut of the kernels into a large bowl.
Cut your watermelon into small cubes, discarding the white and green rind. Place in the seperate bowl and drain out all the liquid/juice before adding in the bowl with the corn.
I save the watermelon juice to drink, but you can disgard if you prefer.
Add in the arugula, herbs, lime juice, salt and cayenne.
Give it a good toss and serve!