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Watermelon Shisho Salad

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.