Sweet & Spicy Watermelon Salad
This easy Asian Watermelon Salad is sweet, spicy and delicious! The cut fruit in the Thai-inspired dressing is so refreshing on hot days and the perfect picnic food idea for potlucks. One of our favorite healthy 4th of July party food ideas, you can make it in 15 minutes for summer lunches or dinner. (You can also add mint leaves or cucumber for crunch!)
Servings: 4 people
Calories: 52kcal
Equipment
- Knife & cutting board
- Salad Bowl
Ingredients
- 4 Cups fresh watermelon cubes Make sure it's a ripe watermelon. If not, you may need to add a touch of honey to the sauce.
For the spicy salad dressing
- ½ lemon
- ½ Tablespoon fish sauce
- ½ teaspoon chili flakes
- 1 bunch Fresh mint leaves (optional garnish)
Instructions
- Cut the watermelon into cubes, no bigger than 1 inch each. (Too big and the dressing won't permeate the fruit.)
- Mix the chili flakes, fish sauce, lemon juice, and minced red chilies (if using) then pour it over the fruit. Mix well so that every piece is coated. The salad is ready to eat now, or refrigerate it for an hour before eating for better flavour.Tip: if you want to eat it straightaway, refrigerate your watermelon first- the fruit salad is more refreshing when chilled!Tip 2: if you refrigerate it for more than 1 hour, you may need to add a bit more dressing as the colder the salad, the more muted the flavors.
Notes
If you're not eating the salad right away, I have a tip for preventing it from becoming soggy in the post above.
Nutrition
Calories: 52kcal | Carbohydrates: 13g | Protein: 1g | Fat: 0.3g | Saturated Fat: 0.04g | Polyunsaturated Fat: 0.1g | Monounsaturated Fat: 0.1g | Sodium: 183mg | Potassium: 206mg | Fiber: 1g | Sugar: 10g | Vitamin A: 985IU | Vitamin C: 20mg | Calcium: 18mg | Iron: 1mg