It’s relatively easy to find vegetarian food in Chinese restaurants. I’ve been fortunate enough to sample bowls of garlic-sauteed bok choy, lotus root and soft bamboo shoots, black rice porridge, spicy eggplant stew, giant buttery-textured beans that I still haven’t found a name for and seemingly countless other dishes. Meat does reign supreme here, but veggie-based meals aren’t impossible to order.

What is impossible to order, however, is anything not swimming in oil. And I’m not even talking olive or coconut oil, y'all. I mean vats of smelly, extremely questionable, there’s-no-way-all-those-soybeans-weren’t-genetically-modified-or-wait-are-they-really-even-soybeans oil.

Needless to say, the vegetable market around the corner is an absolute godsend. Being the only non-local in the joint might make me feel like a zoo animal, but $6 USD (or less!) for a week’s worth of produce? I’ll deal.

This salsa is THE antidote for an oil-heavy belly. Its flavors smack of summer, and piled atop a bowl of rice and beans? Simple, sweet n’ spicy happiness.

PS: not as over-oiled as I am? Enjoy with crunchy tortilla chips and the coldest of beers. Summer doesn’t last forever!

Watermelon & grilled corn salsa
Serves 2 for dipping or for use as a topping

1 large tomato, diced
1 small ear of corn, still in husk
1 handful cilantro, roughly chopped
1 garlic clove, minced
1 tbsp green onions, finely sliced
1 c watermelon, cubed, and its juices (may not use all of it)
2 pinches salt
1 small chili pepper, minced, seeds discarded (will be very hot!)

Place corn, husk still on, over the flame of a gas stovetop (if you’re in a tiny apartment) or, preferably, over an outdoor grill if you have more room to spread out. Turn until evenly charred, then discard the husk and strings. Return corn to flame for another 2-3 minutes, rolling to color evenly. Set aside to cool.

In your serving bowl, stir together tomato, cilantro, garlic, green onions and watermelon cubes (but not juice). Slice corn kernels off the cob and mix in with the rest of the ingredients. 

Add watermelon juice and salt little by little until desired sweet + savory balance is reached. Then add shreds of chili pepper, also little by little, until desired spiciness is reached. Serve immediately.

Note: this recipe was submitted to this week’s Healthy Vegan Friday and Gluten Free Friday.