1/4 c. fresh vegetable oil
1 tbsp. rice wine vinegar
1 tbsp. fresh lime juice
1 tbsp. grated fresh ginger root
pinch of turbinado (raw) sugar or honey
4 c. seedless watermelon chunks
2 c. watercress leaves, washed and dried

Mix dressing ingredients (oil, vinegar, lime juice, ginger root and turbinado) together well in a shaker jar and store overnight in fridge before using. Mix the watermelon chunks and watercress leaves. Small, tender stems are okay left on the cress. Toss with the dressing and serve immediately.

Serves 6.