Watermelon Salad

• 1/2 cups Coarsely Chopped Almonds
• 1/2 teaspoons Vegetable Oil
• 1/2 teaspoons Salt
• 2 Tablespoons Lemon Juice
• 4 Tablespoons Extra Virgin Olive Oil
• 6 cups Seedless Watermelon Cubes
• 1/4 cups Julienned Basil
• 1/4 cups Purple Onion Sliced Very Thinly
• 1 whole Serrano Pepper Thinly Sliced
• Salt And Pepper, to taste

1. 1. Mix the almonds, vegetable oil and salt in a small bowl. Place them in a pan over medium heat and roast them for 5 to 7 minutes, until fragrant. Remove immediately from the heat and reserve.
2. 2. Mix lemon juice and extra virgin olive oil in a small bowl. Season with salt and pepper.
3. 3. Put the watermelon, basil, onion, serrano pepper and almonds into a large salad bowl and mix gently to combine. Drizzle with the lemon juice and olive oil. Enjoy.

almonds, vegetable oil, salt, lemon juice, olive oil, ubc, ubc, serrano pepper, salt

Taken from tastykitchen.com/recipes/salads/watermelon-salad-3/ (may not work)