It’s the perfect sweet/hot side for your backyard barbeque, think girl-next-door charm with just right amount of edge. We can’t resist this chill and be chili watermelon salad. At once ice cold and smokin’ hot, the dish is a simple concoction of complex yum with gorgeous summer color.

Bridging the gap between cooling salad and the refreshingly unexpected dessert, you can make it your own with finely diced cucumber, crumbled cotija cheese or a smattering of sliced kalamata olives. Fresh mint is our herbaceous pick for this dish, but minced fresh basil or cilantro are also delish.

Chill and Be Chili Watermelon and Jalapeno Salad
Serves 6

3 tablespoons freshly squeezed lime juice
Coarse salt, freshly cracked black pepper, to taste
1 teaspoon agave nectar, or honey, to taste
1/2 tablespoon extra-virgin olive oil
6 to 8 cups chopped watermelon
1 or 2 jalapeños, thinly sliced (for less heat, seed the chilies)
8 fresh mint leaves, minced, or more to taste

In a large salad bowl, whisk together lime juice, salt and pepper, agave nectar and oil. Add watermelon, jalapeños and mint, tossing gently. Season with salt and serve immediately.

Diva Confession: Kick up the color by alternating melon varieties. Try a mix of cantaloupe, honeydew and watermelon. Bright red Fresno chilies can be tossed in along with the jalapenos.