With Labor Day behind us we are officially moving into fall. But around here we are still enjoying some great summer produce. Like super sweet and delicious watermelon. I wanted to share this salad, which has been one of my favorites over the summer, before the delicious summer produce disappears for another year. When I saw a recipe for a savory watermelon salad on Joy the Baker earlier this summer I was intrigued. I have used watermelon in savory dishes before and it always adds a pleasant sweetness and crunch.
This salad, with the combination of watermelon, snap peas, edamame and an Asian inspired dressing, was one of those recipes that just jumped off the screen at me. I made my own adaptation of the recipe the same day. I exchanged the edamame for extra snap peas and spinach and made a paleo version of the dressing.
I am so glad I made this, This salad is fantastic. The dressing is delicious on anything (my kids especially like it over cabbage). The salad is also beautiful to look at with the green from the snap peas, the red watermelon and The black from the sesame seeds. I will be making this again and again.
Recipe adapted from Joy the Baker
- sugar snap peas - 1 pound
- cubed watermelon - 2 cups
- spinach - 2 cups, thinly sliced
- minced shallots - 3 tablespoons
- finely chopped chives - 3 tablespoons
- black sesame seeds - 1 tablespoon
- coarse sea salt - 1/2 teaspoon
- cracked pepper - 1/2 teaspoon
- For the dressing
- rice vinegar - 1/2 cup
- light olive oil - 1/4 cup
- honey - 2 tablespoons
- coconut aminos - 2 tablespoons
- garlic - 1 small clove, minced
- black sesame seeeds - 1 tablespoon
- dijon mustard - 1 tablespoon
- salt and pepper - to taste
First make the dressing.
Combine all the dressing ingredients, except the salt and pepper, in a medium jar with a tight fitting lid. Shake vigorously until emulsified, about two minutes. Add salt and pepper to taste.
Assemble the salad.
Cut the snap peas into bite sized pieces. Combine the chopped snap peas, watermelon, spinach, and shallots in a large bowl. Shake the dressing and add 1/3 to the bowl. Toss lightly to combine. Add more dressing to taste, if desired. Sprinkle the salad with the chives, sesame seeds, salt and pepper and serve immediately.
The extra dressing will keep in the refrigerator for up to one week. It is delicious over cabbage.