Asian watermelon salad

Asian watermelon salad

asian watermelon salad

The dreaded and suffocating August – favourite with the majority of the tourists – has finally come to an end and the locals can finally breathe and enjoy the island before gale force winds descend on it in late October.

We are planning some quality beach time this weekend and it wasn’t until I saw some photos of English weather on Facebook the other day that it dawned on me that I might have waited a bit too long before publishing this very summery recipe.

I shot it back in the middle of July as I always try to have a few extra recipes up my sleeve and I completely forgot about it, to be perfectly honest. And now you are probably thinking why is she giving us a watermelon salad recipe in September? Fair point!

If you are still experiencing or about to (hello Australia!!) experience high summer temperatures it may come it handy. Or maybe you’ll have an Indian summer? Otherwise, you might get to try this recipe next year…

cutting watermelon

asian watermelon salad close

serves
2-4
PREP
25 min
COOKING
0 min
serves
2-4
PREPARATION
25 min
COOKING
0 min
INGREDIENTS
  • ½ small watermelon
  • ½ honeydew melon
  • ½ cantaloupe melon
  • 1 Lebanese (small) cucumber
  • 1 small red shallot, super finely diced
  • about 10 mint* leaves, roughly torn
  • 2 tbsp roasted peanuts (or almonds), crushed
  • a few grinds of black pepper
  • black sesame seeds, for decoration (optional)

DRESSING

  • 1 tbsp lime juice
  • 1 tsp maple syrup or sugar
  • 1 tsp toasted sesame oil
  • 1 tsp untoasted sesame oil (or other neutral tasting oil)
  • 1 tsp tamari or soy sauce
  • 1 tsp finely grated ginger
METHOD
  1. Whisk all the dressing ingredients together in a small bowl.
  2. Cut both melons into small cubes or use a melon baller if you prefer. Cut watermelon into small cubes, removing the seeds as you go. Slice the cucumber into thick slices and then half moons or quarters.
  3. Bring watermelon, melon cubes and cucumber pieces together on one plate. Drizzle with the dressing and give it a few grinds of black pepper.
  4. Sprinkle with small pieces of torn mint and crushed peanuts.

NOTES
*Fresh coriander and Thai basil will both work beautifully here too.

SHARE
NUTRITIONAL INFO
calories
169
8%
sugars
25 g
28%
fats
5 g
7%
saturates
1 g
4%
proteins
4 g
8%
carbs
31 g
12%
*per serving
How would you rate this recipe?
This is a test string

Leave a Reply

Your email address will not be published.

5.0
1 review, 3 comments
REVIEWS & QUESTIONS
Hanne:
October is my favorite month in your neck of the woods. The water is like velvet and you finally have the paths to yourself again. This watermelon salad looks so refreshing. The first one I ever had was made for me by my boyfriend's Romanian Grandmother and it was dotted with Bulgarian cheese. Not my cup of tea. LOl.
    Ania
    Ania:
    Thanks, Hanne! Yes, October is really nice here. I think that watermelon and cheese is not a bad pairing as long as it's a nut cheese, the idea of which would probably give your ex-boyfriend's granma a heart attack so overall a bad idea ;) Ania
Sally:
Hello from 🙃.. we need this recipe, no worries!! Ps Always buy watermelon with seeds and eat them.. apparently they are one of the most nutritious seeds around. (They've engineered them without in recent years). Happy cooler times.
    Ania
    Ania:
    Oh cool! Glad to hear! The ones I get here have seeds, but aren't you worried that if you eat them you will end up with a watermelon growing in your stomach? ;) Ania
DON'T MISS A SINGLE RECIPE
Join our mailing list and we we will let you know when we publish a new recipe. You'll receive our DELIGHTFUL DESSERTS E‑BOOK as a thank you for supporting us.