Curried Watermelon Salad

1. 1

   Remove rind and dice the half-watermelon. .

2. 2

   Place 2 cups cubed watermeilon into a food mill. Process and discard seeds and pulp. Place the rest of the cubed melon in a large bowl and set aside.

3. 3

   Place all juices extracted by the food mill into a small saucepot and heat over high. Boil until 1/3 cup remains.

4. 4

   Add vinegar, salt, pepper, curry powder and olive oil to the pot and stir to incorporate. Add onion and stir 1 minute longer.

5. 5

   Transfer to a cool bowl and allow to cool for 30 minutes. (Note - this can be made 12 hours ahead and refrigerated until ready to use)

6. 6

   Toss the reserved watermelon with the cooled reduction. Serve immediately or refirgerate.

* Per serving · 4 servings · Values may vary.

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