Watermelon Shiso Salad (Print Version)
# Ingredients:
→ Salad Components
01 -
4 cups seedless watermelon, cubed into 1-inch pieces
02 -
1 cup cucumber, diced
03 -
3 scallions, thinly sliced diagonally
04 -
1/4 cup fresh cilantro, chopped
05 -
Salt and pepper to taste
06 -
Jalapeño slices (optional)
07 -
2 shiso leaves, rolled and cut into thin ribbons (optional, for garnish)
08 -
1-2 teaspoons toasted sesame seeds (for garnish)
→ Ginger Lime Dressing
09 -
1/2 teaspoon ginger, very finely minced or ginger paste
10 -
1 1/2 tablespoons fresh lime juice
11 -
1 1/2 tablespoons honey or agave
12 -
1 teaspoon toasted sesame oil
13 -
2 teaspoons shoyu, soy sauce, or gluten-free liquid aminos
# Instructions:
01 -
Combine watermelon, cucumber, scallions, and cilantro in a medium bowl.
02 -
In a small bowl, mix ginger, lime juice, honey, sesame oil, and soy sauce until well combined.
03 -
Pour the dressing over the watermelon mixture and gently toss to coat evenly.
04 -
Taste and adjust seasoning with salt and pepper as needed.
05 -
Top with jalapeño slices, shiso ribbons, and toasted sesame seeds before serving.
# Notes:
01 -
For best flavor, chill the salad for 30 minutes before serving to allow the flavors to meld.