Thai Watermelon Salad

I was skeptical. Individually I love all of these ingredients, but I wasn’t convinced that they would all taste good together. 


Glad, I gave it a try. It is one of my favorite summer salads. 

This recipe was adapted from Paleomg. I obviously had to make some adjustments to make sure my flavor buds were extra happy. (and because I eat/cook like I’m a family of 5) 


For the salad

-½ a watermelon, cubed (you can cut the other 1/2 for snacking…Have you seen my post on how to properly cut a watermelon?)

-1 English cucumber, deseeded and diced

-3 Carrots, diced

-1 Red Bell Pepper

-Bunch of Cilantro, roughly chopped

-Bunch of Mint Leaves, roughly chopped

-¼ to ½ cup Cashews, chopped 

For the Dressing

-⅓ Cup Coconut Aminos

-3 tablespoons Light Tasting Olive Oil

-½ to 1 Tablespoon toasted sesame oil

-Juice of 1 lime

-2 tablespoons Sriracha 

-sprinkle of garlic salt


-Chop all the salad ingredients and mix in a very large bowl

– Perhaps many pieces of watermelon and cashew end up in your mouth for quality control

-Get all the ingredients for the dressing into a large container and mix. I use a stick blender, but you could also put it all in a mason jar with a tight lid and shake. 

-Pour the dressing onto the salad when you are ready to eat. 

I like my watermelon to be cold. So if it has been sitting on the counter, you may want to put the salad in the fridge before eating.