Savory Summer Watermelon Salad

• for the dressing
• 1/4 cup water
• 3 tablespoons brown sugar
• 1 1/2 tablespoons sherry vinegar
• 1 tablespoon wheat free tamari
• 1 tablespoon Meyer lemon juice
• 1 tablespoon olive oil
• for the salad
• 8 cups of cubed seedless watermelon, chilled
• 3/4 cup cilantro leaves, washed and dried thoroughly
• 2/3 cup blanched sliced almonds (from the bulk bins)
• Freshly ground black pepper

1. In a small saucepan, begin heating the water before adding the brown sugar and stirring to dissolve. Add vinegar. Bring mixture to a boil (since there is not much liquid, this will happen quickly), and then reduce to a simmer. Cook until thickened and reduced, when a wooden spoon will leave an opening when dragged across the bottom of the pan. Remove from heat. Whisk in remaining ingredients, transfer to a clean glass jar with a lid and refrigerate until needed.
2. Toast slivered almonds in a large skillet or pan over medium heat until fragrant and browned (about 10 minutes), flipping the nuts by shaking the pan to prevent burning.
3. When ready to serve, arrange watermelon cubes on a large serving platter or shallow bowl. Shower cilantro and toasted almonds over and around watermelon cubes. Add fresh grinds of black pepper to taste. Drizzle dressing over salad to taste (I used about half). If packing for a picnic, pack watermelon, cilantro and toasted almonds separately. Plate and dress at sunny destination. Enjoy!

dressing, water, brown sugar, sherry vinegar, tamari, lemon juice, olive oil, salad, seedless watermelon, cilantro, almonds, freshly ground black pepper

Taken from food52.com/recipes/12984-savory-summer-watermelon-salad (may not work)