Watermelon Salad, Ceviche Verde with Corn Chips, and Herb Salad with Pistachios

With the sun shining today I wanted something with a really fresh taste. My original intent was to have everything raw, but the ceviche was taking too long to acid cook (that's where you cook meat through the use of an acid rather than heat) so I just popped the cubed fish into a pot with all of its liquid and simmered for a couple minutes until cooked on the outside.

Watermelon Salad

Serves 12

Ingredients:
1 seedless watermelon, rind removed and cubed
1 cantaloupe, seeded with rind removed and cubed
1 bunch fresh mint, chopped
3 Tbs lemon juice

Preparation:
1. Combined all ingredients and drain off liquid.
Optional: Liquid can be used to make a fantastic melon margarita (2 parts vodka, 2 parts melon juice, 1/2 part simple syrup, 1 part lemon juice; shake with ice, strain into martini glass and serve with a bit on melon in the glass.)

Ceviche Verde with Corn Chips
Serves 12

Ingredients:
3 lbs fresh snapper (or other firm fleshed white fish), cubed
3 tsp salt
9 Tbs lime juice
6 ripe avocados, cubed
2 large cans green olives, sliced
6 kiwis, peeled and chopped
2 lbs tomatillos, leafy bit removed and chopped
1 bunch cilantro, chopped
2 jalapenos, seeded and minced (remember to wear gloves when handling hot peppers)

Preparation:
1. Sprinkle fish with salt and lime juice, let sit until the fish turns color (if it doesn't change color, dump into a pot over medium heat and gently stir until fish is mostly cooked).
2. Combine fish with other ingredients and gently mix.

Herb Salad with Pistachios
Serves 12

Ingredients:
1 large box herb salad mix
Vinaigrette
1 carton golden cherry tomatoes, cut in half
1 package shelled pistachios

Preparation:
1. Dress greens with vinaigrette to lightly coat leaves.
2. Layer tomatoes and pistachios so heavy items don't fall to the bottom.