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.