Watermelon Shisho (or Mint) Salad (AIP, Paleo)

It is hot out!! 99F with a heat index of 110F. That means our family is staying inside and staying hydrated! The best way to beat the heat is to drink plenty of water! One of the best fruit to eat in this type of weather is watermelon! 

HEALTH BENEFITS OF WATERMELON

Did you know that watermelon is 94% water and 1000% delicious?!

No joke watermelon is full of nutrition, let’s take a deep dive. 

Watermelon is high in vitamin C, carotenoids, Cucurbitacin E, and lycopene. Why does that matter? 

• Vitamin C is an antioxidant that helps prevent cell damage from free radicals. It also helps your body make collagen, which makes your skin supple and your hair strong. I like to add extra collagen to my diet after day in my morning coffee. This collagen is really great. 
• Carotenoids are a class of plant compounds that includes alpha-carotene and beta-carotene, which your body converts to vitamin A.
• Lycopene is linked to many health benefits such as improving heart health, preventing cancer,  and protecting your skin from sun burn. 
• Cucurbitacin E is a plant compound with antioxidant and anti-inflammatory effects. It has the potential to prevent cancer.
• Citrulline in watermelon juice can help muscle soreness especially after a workout.
• The combination of water in fiber in watermelon are important to a healthy digestion.

This year I grew some shisho leaves in a container pot and it bloomed! I tried it out with watermelon and the flavor combo was pretty spot on. If you can’t find shisho you can easily replace it with mint.

Shiso comes in green or purple leaves with a slightly prickly texture and pointy, jagged edges, and it has a unique and vibrant taste. It has strong flavors which will remind you of a mix of spearmint, basil, and anise.

Watermelon Shisho (or Mint) Salad

A refreshing Asian twist on a mouth watering watermelon salad.

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Course: Dinner, Lunch, Main Course

Cuisine: Asian

Ingredients Method

Ingredients

  

• 4 cups diced watermelon
• 1 cup diced seeded cucumber or Persian cucumber
• 3 scallions, cut thin
• 4 shisho leaves, stacked rolled and cut into thin ribbons
• 1/4 cup toasted pumpkin seeds
• 2 tbsp coconut chips

Sesame Lime Dressing

• 1 tsp very finely minced ginger
• 2 tbsp fresh lime juice
• 1 tbsp honey
• 2 tbsp toasted sesame oil
• 1 tbsp coconut aminos
• 1/4 tsp salt

Method

 

1. Place watermelon, cucumber, shisho (or mint), and scallions in a medium bowl.
2. Mix dressing ingredients together in a small bowl.
3. Gently pour dressing over the watermelon, cucumber, and scallions.
4. Garnish with shisho ribbons, toasted pumpkin seeds, and coconut chips.

OTHER ASIAN INSPIRED RECIPES

• Asian Hot Dog Toppings
• Air Fryer Asian Ground Beef Egg Rolls
• Chicken Teriyaki Skewers

SHOP PRODUCTS AND INGREDIENTS