Description
Summer offers vibrant freshness and flavor with watermelon, cucumber, red onion, oils, citrus juices, and jalapeño peppers, all topped with feta cheese and a balsamic reduction. Drizzle served on delicious, crispy house-made lavash taco shells.
Ingredients
- 1 thick slice (1/2 inch) of watermelon
- 1 french cucumber
- ¼ of a medium red onion
- 1 orange (juice only)
- 1 lime (juice only)
- ⅕ teaspoon coarse salt
- ⅙ teaspoon black peppe
- 1 tablespoon extra-virgin olive oil
- 2 tablespoons cilantro, chopped
- 1 tablespoon fresh mint, chopped
- 2 fresh jalapeño peppers
- 1 tablespoon Soy sauce
- 2 ounces feta cheese crumbles
- 1 teaspoon balsamic reduction glaze
- 3 lavash taco shells
Instructions
- Step 1: In a medium-sized cutting board, cut a slice of watermelon and dice it into ¼-inch pieces. Add these pieces to a bowl.
- Step 2: Peel the french cucumber and use a spoon to remove all the seeds. Dice it into pieces the same size as the watermelon. Add this to the bowl as well.
- Step 3: Peel a small portion of the red onion (about ¼ of the onion), dice it finely, and add it to the bowl.
- Step 4: Chop the cilantro and mint finely, then add them to the bowl.
- Step 5: Cut the two jalapeños in half lengthwise, remove the seeds with a spoon, dice them, and add them to the bowl.
- Step 6: Cut the orange and lime in half and squeeze the juice into the bowl, ensuring you remove any seeds. Add soy sauce, olive oil, salt, and pepper to the mixture.
- Step 7: Mix everything well, folding it gently, and let it sit in the refrigerator for 20 minutes.
- Step 8: To plate: On a rectangular plate, place the taco holder and fill the lavash taco shells with the mixture. Top with feta cheese and drizzle with balsamic reduction.
