Hanging onto the last bit of summer with this watermelon poke bowl

Recipe:

For the watermelon poke

1 small watermelon, cut into cubes
1 lemon, juiced and zest grated
1-inch fresh ginger, peeled, and grated
1 tablespoon honey
3/4 teaspoon cayenne
3/4 teaspoon fine-grain sea salt
1/4 cup rice vinegar
1/3 cup soy sauce
2 tablespoons extra-virgin olive oil
2 tablespoons toasted sesame oil
For the bowl

Cooked udon noodles
Kimchi and other pickled veggies, pickled rose celery is shown here
seared bok choy
avocado
mixed greens
sesame seeds
Instructions

Make the poke marinade by combining the zest, ginger, honey, cayenne, and salt in a food processor and process until smooth. Add the lemon juice, rice vinegar, soy sauce, oils with the machine running. Place marinade in bowl with cubed watermelon, toss to combine. Refrigerate mixture for a few hours or overnight.

Make bowl by combining all the above 'bowl' ingredients. Top with the marinaded watermelon and sesame seeds.