Description
A refreshing and vibrant Watermelon Shiso Salad featuring juicy watermelon cubes, aromatic shiso leaves, crisp cucumber, and a zesty lime dressing, perfect for a light and healthy summer side dish or appetizer.
Ingredients
Scale
Salad Ingredients
- 4 cups watermelon, cubed
- 1/2 cup fresh shiso leaves (about 10-12 leaves), chopped or torn
- 1/4 cup cucumber, thinly sliced
- 1/4 cup fresh mint (optional, for garnish)
- 1 tablespoon sesame seeds (optional, for garnish)
Dressing Ingredients
- 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
Instructions
- Prepare the watermelon and vegetables. Begin by cutting the watermelon into bite-sized cubes. Thinly slice the cucumber and roughly chop or tear the shiso leaves. If using mint, roughly chop it as well for garnish.
- Make the dressing. In a small bowl, whisk together fresh lime juice, honey or agave (if using), rice vinegar, sesame oil, salt, and pepper until well combined and smooth.
- Toss the salad. In a large mixing bowl, combine the watermelon cubes, sliced cucumber, and chopped shiso leaves. Pour the dressing over the salad and gently toss everything together to evenly coat the ingredients.
- Garnish and serve. Transfer the salad to a serving dish, sprinkle with sesame seeds and fresh mint leaves if desired. Serve immediately to enjoy the salad at its freshest and most flavorful.
Notes
- For a vegan option, ensure to use agave instead of honey.
- Shiso leaves add a unique, slightly minty and basil-like flavor, you can substitute with fresh basil if unavailable but it changes the flavor profile.
- Adjust sweetness with honey or agave according to taste and the sweetness of the watermelon.
- This salad is best served fresh; watermelon can become watery if it sits too long.
- Feel free to add a pinch of chili flakes for a spicy kick if desired.
