Asian Citrus Watermelon Salad

Asian Citrus Watermelon Salad from This Mama Cooks! On a Diet - thismamacooks.com

With Labor Day weekend coming up and football season starting, I’m sure you’ve got lots of potluck or tailgating parties coming up. Since it’s still in season, watermelon is the perfect choice for a healthy party side dish.

By now, I’m sure you’ve had your fill of Watermelon Mint & Basil Salad with Feta or something similar. So why not try this Asian Citrus Watermelon Salad using NAKANO Citrus Seasoned Rice Vinegar?

This fruit salad would go well with my Sriracha Chicken Skewers or teriyaki beef or chicken cooked up on the grill!

Asian Citrus Watermelon Salad from This Mama Cooks! On a Diet - thismamacooks.com

You can assure all your gluten free and nut free guests that the salad is OK to eat because you’ve used tamari sauce instead of soy sauce, and pine nuts instead of peanuts.

Just make sure to double check that the fish sauce doesn’t have any wheat or soy sauce in it. (The kind I used didn’t.)

Asian Citrus Watermelon Salad from This Mama Cooks! On a Diet - thismamacooks.com

Asian Citrus Watermelon Salad

Inspired by this recipe from the July/August 2013 issue of Food Network Magazine

Ingredients

  • 1 teaspoon toasted sesame seed oil
  • 1 teaspoon lemon flavored olive oil
  • 1 tablespoon fish sauce
  • 1 tablespoon low sodium tamari sauce
  • 3 tablespoons NAKANO Citrus Seasoned Rice Vinegar
  • 1 lime, juiced
  • 1/4 cup minced red onion
  • 1 clove garlic, minced
  • 2 teaspoons minced ginger
  • 1/2 Thai pepper, seeded and minced or 1 jalapeno pepper, seeded and minced
  • 5 cups seedless watermelon cut into 1” chunks
  • 1/3 cup finely chopped fresh cilantro
  • 1/3 cup finely chopped fresh basil
  • 1/3 cup finely chopped fresh mint
  • 3 tablespoons pine nuts

Directions

  1. Whisk together sesame seed olive, olive oil, fish sauce, tamari sauce, vinegar, lime juice, red onion, garlic, ginger and jalapeno in a large bowl.
  2. Add the watermelon and toss to combine.
  3. Let sit 10 minutes.
  4. Add the cilantro, basil, mint and pint nuts to salad.
  5. Toss to combine. Serve immediately.
Prep Time: 30 Minutes
Total Time: 30 Minutes
Servings: Makes 6 to 7 servings
  • Serving size: 3/4 cup

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