Thai Watermelon Salad
I've never met a human who didn't like this salad... and I've served it to a lot of my humans.
Over the years, I've brought this salad to several potlucks and BBQs (including this one where I made Grilled Lemongrass Shrimp). One of my all-time favorite salads, it's super easy and fast to make, since it only involves a few ingredients (i.e. fistfuls of fresh herbs). And it's just a little more interesting than a usual green/potato/pasta salad situation, so it collects lots of compliments.
It's not quite millennial pink, but this watermelon also makes everything look like a billion bucks.
Thai Watermelon Salad
paleo, whole30-approved, gluten-free, vegetarian
Dressing Ingredients
1/8 cup water
1/8 cup fish sauce
1 lime's worth of zest and juice
1 Thai chili, sliced thinly
Salad Ingredients
5 cups watermelon, diced
1 English cucumber, diced
1 small bunch of fresh basil, chopped
1 small bunch of fresh mint, chopped
1 small bunch of fresh cilantro, chopped
toasted cashews, if desired
Instructions
Mix up the dressing.
Toss the salad ingredients with the dressing and serve.
Tips
This goes really well with Grilled Lemongrass Shrimp or Thai Lettuce Wraps with Pork Larb.
I don't have exact amounts for you with the herbs. Like with any salads, it's throw-together. If you want less herbs, do less. If you want more, do more.
As a reminder to my paleo and gluten-free pals, check the ingredient labels of your fish sauce for surprise sugar and gluten. When in doubt, Red Boat brand is the way to go.
I also have a version of this salad on the site that doesn't have watermelon but is still delicious: Thai Cucumber Salad.
Watermelon-loving friends, you should also consider this Salty Ancho-Chile Melon Margarita.