The Lush Chef

Libations used: 2 oz white rum...
Libations left over: Make yourself a Kew Garden Cocktail to celebrate how frickin easy that just was...the cocktail will be more complicated...
It was the first weekend of summer, and one of the activities that defines the season for me is catching an outdoor screening through Cinespia at the Hollywood Forever Cemetery.  It was one of the first things I did when I moved out to LA, and there isn't one summer that has gone by where I haven't made it out at least once.  Everyone brings a lot of wine, a lot of cheese, and way too much hummus (I mean, it's LA, right?).  This past weekend, I wanted to make something refreshing and simple.  I was getting ready for a BluePrint Juice cleanse, so I was supposed to be eating a lot of green veggies and other healthy things.  This Watermelon Salad with Mint and Lime from Food & Wine was my dessert.  I added more lime juice and a little more cayenne than the recipe called for, and picked up a nice handful of my favorite mint from Maggie's Farms to top the salad.  And to make it Lush Chef-worthy, I splashed a couple ounces of white rum in it.  This salad is like eating a watermelon mojito!  It's perfect for whipping up on hot, summer days for all those pool parties and BBQs that I'm sure you'll be attending.  It can also be made the night before, but be sure to wait before serving to garnish with the mint leaves so they don't wilt.
Mojito Watermelon Salad - serves 8-10
Ingredients:

• 1 six pound watermelon, cut into 1-inch cubes (about 8 cups worth)
• 3 oz lime juice
• 2 oz rum
• A pinch or two of cayenne pepper, to taste
• A couple pinches of salt, to taste
• 1/2 cup of mint leaves, torn

- In a large bowl, add the watermelon and toss with the lime juice, rum, salt and cayenne.
- Fold in the mint leaves before serving.