Spicy Watermelon Salad (True Food-Inspired!)
Sweet + spicy watermelon salad with cucumber, avocado, and a creamy mango vinaigrette. A show-stopping side inspired by True Food Kitchen. Just 20 minutes required!
Servings 2
Ingredients
SALAD
- 3 cups watermelon, cut into 1-1 ½ inch cubes
- 1 cup cucumber, cut into 1-inch chunks (preferably Persian or English cucumber // if using regular cucumber, peel in strips to make alternating stripes of green and white)
- 1/2 cup cherry or grape tomatoes, halved (or heirloom tomatoes, cut into bite-sized pieces)
- 1/2 large ripe avocado, cut into 1/2-1 inch pieces (optional)
- 1-2 Tbsp finely chopped Calabrian peppers
(they’re fruity + spicy! // or sub red pepper flakes to taste, though not as impressive) - 3-4 Tbsp Creamy Turmeric Mango Vinaigrette
GARNISH
- 2-4 Tbsp chopped Marcona almonds (or sub toasted slivered almonds*)
- 2 pinches flaky sea salt* (such as Maldon)
- 1-2 sheets roasted seaweed snacks*, crumbled (plain/sea salt // optional)
- Sesame seeds* (optional)
Instructions
- If you haven’t already made our Creamy Mango Turmeric Dressing, prepare it at this time. Set aside.
- To a medium-large mixing bowl, add watermelon, cucumber, cherry tomatoes, avocado, and chopped peppers. Toss gently to combine.
- There are two options for adding the dressing to the salad, depending on whether you want it to be pretty or just taste good! Option 1: For a prettier result, transfer to a serving platter and drizzle with dressing. Option 2: If you just want it to taste good, add the dressing directly to the mixing bowl and toss gently until just combined. Taste and adjust as needed, adding more Calabrian chili peppers for heat or mango dressing for sweetness/brightness. We used the full amounts of both.
- Divide between serving plates and garnish each serving with 1-2 Tbsp chopped Marcona almonds, a pinch of flaky sea salt, and a pinch each of crumbled seaweed (crumble between your fingers) and sesame seeds (both optional). Enjoy!
- Best eaten fresh — leftovers become soggy. Not freezer friendly.
Notes
*If using Marcona almonds, there’s no need to toast them. If subbing slivered almonds, toast them in a dry skillet over medium heat for 4-5 minutes, stirring frequently, until lightly browned. Watch closely and be careful not to burn.
*If you have furikake, it would be a great replacement for the flaky salt + seaweed snacks + sesame seeds.
*Inspired by True Food Kitchen and adapted from our Minty Watermelon Cucumber Salad.
*Nutrition information is a rough estimate calculated with the lesser amounts where ranges are provided and without optional ingredients.
*If you have furikake, it would be a great replacement for the flaky salt + seaweed snacks + sesame seeds.
*Inspired by True Food Kitchen and adapted from our Minty Watermelon Cucumber Salad.
*Nutrition information is a rough estimate calculated with the lesser amounts where ranges are provided and without optional ingredients.
Nutrition (1 of 2 servings)
Serving: 1 serving Calories: 237 Carbohydrates: 20.8 g Protein: 6.2 g Fat: 16.2 g Saturated Fat: 2.1 g Polyunsaturated Fat: 1 g Monounsaturated Fat: 4.7 g Trans Fat: 0 g Cholesterol: 0 mg Sodium: 412 mg Potassium: 528 mg Fiber: 4.3 g Sugar: 13.6 g Vitamin A: 244 IU Vitamin C: 26 mg Calcium: 59 mg Iron: 1.4 mg