Chef Troy’s Tropical Watermelon Salad with Ginger-Lime Dressing
10 minutes | Makes 5 cups salad + ¼ cup dressing
Growing up in the hills of Glengoffe, Jamaica, we kept cool by eating a lot of water-packed fruits and vegetables, and watermelon was a favorite. Use the sweetest, juiciest one you can find for this refreshing salad.
Ingredients
1 Tbsp. coconut aminos
1 Tbsp. nori flakes
2 tsp. dulse flakes
1 clove garlic, minced
1 stalk lemongrass, chopped
1 medium lime, zested
½ tsp. grated fresh ginger
3 cups 1-inch cubes watermelon (preferably Crimson Sweet variety
1½ cups diced cucumber
½ cup pomegranate seeds
½ cup thinly sliced radish
⅓ cup peeled and chopped papaya
1 Tbsp. shredded dried oyster mushroom
½ tsp. chopped fresh cilantro
½ tsp. chopped fresh mint
Instructions
For dressing, in a jar combine coconut aminos, nori, dulse, and garlic. Add lemongrass, lime zest, and ginger. Seal with lid and shake until well mixed.
In a large bowl combine the next seven ingredients (through cilantro). Add dressing. Toss to coat. Garnish with mint and serve.
