Description
A refreshing and vibrant Watermelon Shiso Salad featuring juicy watermelon cubes, aromatic shiso leaves, and crisp cucumber, dressed with a tangy lime and rice vinegar dressing, perfect for a light and healthy summertime side dish.
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:
- 1 tablespoon sesame seeds (optional, for garnish)
- 1/4 cup fresh mint (optional, for garnish)
Instructions
- Prepare the ingredients: Cube the watermelon and thinly slice the cucumber. Chop or tear the shiso leaves into bite-sized pieces. If using, chop the fresh mint 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.
- Combine the salad: In a large bowl, gently toss the watermelon, cucumber, and shiso leaves together. Drizzle the prepared dressing over the salad and toss again to coat evenly.
- Garnish and serve: Sprinkle sesame seeds and fresh mint over the top if desired. Serve immediately for the freshest flavor and texture.
Notes
- For extra texture, you can add thinly sliced red onion or radish.
- If shiso leaves are unavailable, fresh basil or mint can be used as substitutes with a different flavor profile.
- Adjust sweetness by omitting honey or agave if your watermelon is naturally very sweet.
- This salad is best enjoyed fresh to maintain the crispness of the ingredients.
- Leftovers can be stored in the refrigerator for up to 1 day but may release extra liquid.
