Description
A refreshing and vibrant Watermelon Shiso Salad combining sweet watermelon cubes, aromatic shiso leaves, and crisp cucumber, dressed with a tangy lime and rice vinegar dressing. Perfect as a light side dish or summer appetizer.
Ingredients
Scale
Salad
- 4 cups watermelon, cubed
- 1/2 cup fresh shiso leaves (about 10-12 leaves), chopped or torn
- 1/4 cup cucumber, thinly sliced
Dressing
- 2 tablespoons fresh lime juice
- 1 tablespoon honey or agave (optional for added sweetness)
- 1 tablespoon rice vinegar
- 1 teaspoon sesame oil
- Salt and pepper, to taste
Garnish (Optional)
- 1 tablespoon sesame seeds
- 1/4 cup fresh mint leaves
Instructions
- Prepare the Ingredients: Cube the watermelon into bite-sized pieces, chop or tear the fresh shiso leaves, and thinly slice the cucumber to ensure all components are ready for mixing.
- Make the Dressing: In a small bowl, whisk together the fresh lime juice, honey or agave (if using), rice vinegar, sesame oil, and a pinch of salt and pepper until well combined.
- Toss the Salad: In a large bowl, gently combine the watermelon cubes, shiso leaves, and cucumber slices. Pour the dressing over the salad and toss lightly to coat all ingredients evenly without crushing the watermelon.
- Garnish and Serve: Sprinkle sesame seeds and fresh mint leaves on top of the salad as garnish. Serve immediately for best freshness and texture.
Notes
- For a vegan version, ensure to use agave instead of honey.
- Adjust the sweetness by omitting or adding honey/agave according to your taste.
- Serve chilled for the most refreshing experience.
- Shiso leaves impart a unique herbal flavor; if unavailable, fresh basil may be used as an alternative though the flavor will differ.
- This salad is best enjoyed fresh as watermelon releases moisture over time.
