Description
This vibrant watermelon cucumber salad features crisp, refreshing vegetables tossed with a bold sesame chili dressing infused with toasted sesame seeds, soy sauce, and garlic. Perfect for summer entertaining, picnics, or as a light side dish that comes together in minutes.
Ingredients
Scale
- 450 g watermelon, diced into bite-sized cubes
- 2 Persian cucumbers, diced
- 1 ripe avocado, diced just before serving
- 150 g black grapes, halved
- 1 red onion, thinly sliced
- 1 handful fresh mint, chopped
- 3 tablespoons sesame oil
- 1 tablespoon crispy chili oil
- 2 tablespoons soy sauce
- 1 tablespoon rice vinegar
- 1 lime, juiced
- 1 tablespoon honey
- 2 cloves garlic, pressed
- 3 tablespoons sesame seeds, to be toasted
Instructions
- Prepare the Salad Ingredients: In a large bowl, combine diced watermelon, cucumbers, grapes, sliced red onion, and chopped fresh mint.
- Toast the Sesame Seeds: Heat a dry skillet over medium heat and add sesame seeds, shaking the pan frequently for 3 to 5 minutes until golden and fragrant, then remove from heat immediately.
- Whisk the Dressing: In a small bowl, whisk together sesame oil, crispy chili oil, soy sauce, rice vinegar, lime juice, honey, and pressed garlic until fully combined.
- Bloom the Flavors: Stir the hot toasted sesame seeds directly into the warm dressing, which will release their aromatic oils and deepen the overall flavor profile.
- Combine the Salad: Pour the sesame chili dressing over the watermelon, cucumber, grapes, red onion, and mint in the large bowl.
- Toss Gently: Gently toss everything together, taking care not to mash the avocado or break apart the delicate watermelon pieces.
- Add the Avocado: Just before serving, carefully fold in the diced avocado so it stays creamy and maintains its beautiful texture.
- Serve Immediately: Plate the salad right away for best freshness, texture, and visual appeal.
- Prep Time: 15 minutes
- Cook Time: 5 minutes