Watermelon Salad

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Watermelon Salad

August 3, 2016
CA Grown Mom

Susan Phillips

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Watermelon Salad

  DSC_0027

Raise your hand if you like simple summer salads?  

What if we could incorporate a favorite summertime fruit that is traditionally reserved for big slices and smiles, and combine it with a few fresh herbs and a zesty dressing?

That would be fabulous, no?

 

Thai Watermelon Salad

Well this recipe has it all!  

And it’s super easy too; a handful of ingredients create a bright and delicious dressing that is simple yet powerful and tangy. We top the whole salad off with a nice dusting of a chopped almond and peanut mixture which gives it a wonderfully unexpected crunch.  

 

Thai Watermelon Salad

I used red seedless watermelon from my local market, but feel free to use yellow, or any other variety of California watermelon you prefer. This particular melon has a great texture and is very juicy…just like they should be!

 

Thai Watermelon Salad

I cut the watermelon into medium-sized cubes and added fresh chopped basil and mint leaves that I grew in my garden. Love being able to go outside a pick fresh leaves off the plants!

 

Thai Watermelon Salad

A quick addition of dressing to the chunks of watermelon and herbs…

 Thai Watermelon Salad

Lightly fold the mixture and pour into a serving dish…

 

DSC_0018Thai Watermelon Salad

Top with a layer of crushed almonds and serve!

 

Thai Watermelon Salad

Such a refreshing option to serve for your weeknight dinners. It’s also the perfect option when heading to a neighborhood cookout or family get together.  

  Thai Watermelon Salad

Just make sure you make enough, because it will get devoured!

Here is the recipe for ya…

 

Watermelon Salad
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Prep Time
15 min
Total Time
15 min
Prep Time
15 min
Total Time
15 min
Dressing
  1. 1 large lime, juiced (about 4 tablespoons)
  2. 1 tablespoon rice vinegar
  3. 1 tablespoon Asian fish sauce
  4. ½ teaspoon Sriracha
  5. ½ teaspoon freshly grated ginger
  6. 1/2 large watermelon, flesh cut into 1 inch chunks (about 12 cups)
  7. 15-20 large basil leaves, rough chopped
  8. 1/2 cup fresh mint leaves, rough chopped
  9. 1/4 cup almonds, chopped
  10. 1/4 cup peanuts, chopped
Instructions
  1. Mix all the dressing ingredients and stir to combine
  2. Place the watermelon, basil and mint in a large mixing bowl
  3. Pour the dressing over and lightly fold to coat
  4. Add the chopped almond/peanut mixture to the top and serve
Notes
  1. Can be made in advance and refrigerated. Wait to add the almond topping until ready to serve
Adapted from Inspiration
Adapted from Inspiration
California Grown https://californiagrown.org/

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