Description
A vibrant summer salad that combines sweet watermelon and juicy heirloom tomatoes, perfect for gatherings.
Ingredients
Scale
- 1 tablespoon tamari (or soy sauce)
- 2 teaspoons fresh lime juice
- 2 teaspoons rice vinegar
- 1 small garlic clove, minced
- ½ teaspoon minced ginger
- 3 heirloom tomatoes, sliced into wedges
- 5 cups watermelon, cut into 2-inch triangles
- 1 thinly sliced jalapeño
- 2 tablespoons Thai basil (or regular basil)
- 2 tablespoons toasted cashews (or sunflower seeds)
- ½ avocado, diced
- Sea salt, to taste
- Lime wedges, for serving
Instructions
- Make the Dressing: In a small bowl, whisk together tamari, lime juice, rice vinegar, minced garlic, and ginger until well blended. Let it sit for 5 minutes to allow the flavors to meld.
- Prepare the Salad: Slice heirloom tomatoes into wedges and watermelon into 2-inch triangles, aiming for even sizes for a uniform presentation.
- Assemble: On a large platter, artfully arrange the watermelon, tomatoes, and sliced jalapeño. Don’t stress about it looking perfect; the more rustic, the better!
- Add the Finishing Touches: Drizzle the dressing over the salad, then sprinkle with Thai basil, cashews, and the diced avocado for that creamy texture.
- Season and Serve: Lightly season with sea salt, toss gently if you like, and serve immediately with lime wedges on the side for an extra zing.
Notes
Best enjoyed fresh; store leftovers in an airtight container for up to 2 days. Let the dressing sit for enhanced flavors.
- Prep Time: 10 minutes
- Cook Time: 0 minutes
- Category: Salad
- Method: No-Cook
- Cuisine: Mediterranean
Nutrition
- Serving Size: 1 serving
- Calories: 150
- Sugar: 8g
- Sodium: 200mg
- Fat: 8g
- Saturated Fat: 1g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 18g
- Fiber: 2g
- Protein: 3g
- Cholesterol: 0mg