- 8 slices of ripe yellow or red watermelon (or a mix)
- Basil herbed sea salt (see recipe below)
Sprinkle the watermelon with the basil salt and serve each guest two slices.
About this recipe
From the book Vegan Soul Kitchen by Bryant Terry. Excerpted by arrangement with Da Capo Lifelong, a member of the Perseus Books Group. Copyright © 2009.
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Besides drinking the tasty juice of watermelons straight and using it to make drinks, watermelon vinaigrette, watermelon popsicles and sorbet, I add it to water to give it a fruity essence.