Have you ever compressed watermelon? You won't believe what a difference it makes! The flavor of the watermelon becomes sweeter and more intense, and in this recipe it's balanced perfectly with a bit of spice, fresh tomatoes and a tangy, creamy dressing.
*Please note that the Creamy Lemon-Lime Avocado Dressing should be made in advance -- it takes about 10 minutes.
Now decide on your serving plates. Cut the watermelon flesh to match the shape of the plate -- could be circular, square, rectangular, or into cubes if you'd like --- it's up to you! Whatever you choose, the slices should be about ½ thick, and you should have 4 of them, or 4 generous handful of the cubes.
Place the slices (or cubes) in a large, heavy-duty zip-lock bag -- be sure the watermelon pieces are laying flat and as close together as possible. Remove as much air possible form the bag as you seal it. You may need more than one, if not a few bags. Now lay the bags flat on a baking sheet or tray that will fit into your freezer. Place something flat on top -- I use another baking sheet, but if that doesn't work for you, you can even use a piece of cardboard. Now place heavy items on top to weigh it down -- could be cans of food, packages of frozen meat or even ice packs. Whatever works. Leave it in the freezer for 2 hours.
When you're ready to plate the watermelon, after the 2 hours, use the bottom of a spoon to thickly spread about 2 tablespoons of the Creamy Lemon-Lime Avocado Dressing on the plate -- mostly in the center. Add a watermelon slice on top and gently press it into the dressing so that it spreads beneath it.
Add about ¼ of the tomatoes to each plate, and a few slices of the jalapeño pepper (use as many as you'd like, depending on how much heat you want). Add a sprig or two of thyme and serve!
Most recipes for compressed watermelon will call for vacuum sealed bags, but it seems this works just as well.