Thai Watermelon Salad Recipe

If you’re like me and love watermelon in the Summer then you’re in for a real treat! You must try this Thai Watermelon Salad Recipe! Hey go watermelon crazy and pair it with this Whirled Watermelon Mojito Recipe. Yum.

This is seriously the best way I’ve found to eat and enjoy this awesome fruit. Make it as a side dish for a Summer BBQ cookout… you’re friends will be mucho impressed. It’s so dang fresh and quite simple to make. Check it out… you can do it.

To get started, you can check out the Jamie Oliver Recipe here. This recipe is adapted – a little similar and a little different. It’s good background if you want to create some variations in this Thai Watermelon Salad.

Remove the skin from the watermelon and cut the flesh into small cubes, removing as many seeds as you can.

When you pick the cilantro leaves, remove the stringier part of the stalks but keep the finer ones, as they are nice to eat. Place in a bowl with the rocket, mint, watermelon and radishes. Put the ginger, chilli, soy sauce, olive oil and sesame oil into a smaller bowl and add just enough lime juice to cut through the oil–the number of limes you use will depend on how juicy they are. Season to taste and make sure the dressing is well balanced.

Place your peanuts or sunflower seeds in the oven or in a pan and warm through, then roughly pound them up in a pestle and mortar or in a metal bowl using the end of a rolling pin. Dress the salad really quickly. (You can use more dressing if you wish, but any left over is great to keep in the fridge to use the next day). Divide between the plates, sprinkle over the hot peanuts or sunflower seeds and crumble the feta cheese over the top.

For the printable version; click below!

Thai Watermelon Salad Recipe

Taylor Hart, taken from Jamie Oliver

If you’re like me and love watermelon in the summer, then you’re in for a real treat!  This fresh and easy Thai Watermelon Salad is perfect for any summer day.

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Prep Time 15 minutes mins

Course Salad

Servings 8 Servings

Ingredients

  

Salad:

• 1/4 of a watermelon
• 2 handfuls of fresh cilantro leaves
• 2 handfuls of arugula
• 2 handfuls of fresh mint leaves
• 1 small bunch of radishes finely sliced
• a handful of peanuts or sunflower seeds I used sunflower
• 4 oz feta cheese
• Dressing
• a thumb-sized piece of fresh ginger peeled and grated
• 1 red 1 yellow and 1 green chili, deseeded and finely sliced
• 1 tablespoons soy sauce
• 6 tablespoons olive oil
• 1 teaspoon sesame oil
• juice of 3 or 4 limes
• sea salt and freshly ground black pepper

Instructions

 

• Remove the skin from the watermelon and cut the flesh into small cubes, removing as many seeds as you can.
• When you pick the cilantro leaves, remove the stringier part of the stalks but keep the finer ones, as they are nice to eat. Place in a bowl with the rocket, mint, watermelon and radishes. Put the ginger, chilli, soy sauce, olive oil and sesame oil into a smaller bowl and add just enough lime juice to cut through the oil–the number of limes you use will depend on how juicy they are. Season to taste and make sure the dressing is well balanced.
• Place your peanuts or sunflower seeds in the oven or in a pan and warm through, then roughly pound them up in a pestle and mortar or in a metal bowl using the end of a rolling pin. Dress the salad really quickly. (You can use more dressing if you wish, but any left over is great to keep in the fridge to use the next day). Divide between the plates, sprinkle over the hot peanuts or sunflower seeds and crumble the feta cheese over the top.

Keyword Pop Shop America Recipes, Summer Picnic Favorite Recipes, Summer Salad, Watermelon Recipes

Enjoy!

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