Recipe adapted from Olav Peterson of Bittersweet restaurant in Denver. (500 E. Alameda Ave., 303-942-0320, ).
Ingredients
LIME-CHILE VINAIGRETTE
1/2 cup fresh lime juice
1 tablespoon honey
1 teaspoon crushed red pepper
2 cloves of garlic
1 small shallot
2 cups of olive oil
TOMATO MELON PUREE
3 heirloom tomatoes, diced
1 red pepper, diced
1 shallot, diced
3 cloves of garlic, chopped
1/2 English cucumber, seeds removed, diced
1 quart (4 cups) watermelon, diced, seeds removed
1 jalapeño pepper, chopped
TO PLATE
2 avocados, halved, pitted and peeled
1 cucumber, julienned
1 red pepper, julienned
Cilantro leaves for garnish
Lemon olive oil
Directions
Make vinaigrette: Combine all the ingredients except oil in blender blend till smooth. Slowly drizzle in olive oil, blending until emulsified.
Make the tomato puree: In a large skillet, saute tomatoes, peppers, shallot and garlic together until the tomatoes start to release their water. Cool slightly. Add these ingredients to blender with the cucumber, watermelon and jalapeño. Blend till smooth. Cool in refrigerator until ready to serve.
To assemble the dish: In a mixing bowl, toss cucumber and pepper with lime-chile vinaigrette. (You will have leftover vinaigrette.) Fill each avocado half with the julienned cucumber and pepper. Pour watermelon-tomato puree into bowl, then place filled avocado in center and garnish with cilantro and a drizzle of lemon olive oil.
