By David Cohen
Might be starting but summer isn’t over yet, and this salad is so perfect for a hot, humid evening with family or friends.
In a large bowl, toss together a medium-cubed watermelon, two green apples cut into ¼-inch pieces, the zest from a lime, the juice from two limes, a couple of splashes of extra virgin olive oil, a small handful each of mint and cilantro and coarse salt to taste.
If you happen to have any around, toasted mustard seeds are nice -- as are chopped salted peanuts. And the key to keeping it from getting soggy? Prep everything ahead of time and then wait until the last possible minute to toss it all together.
