Thai Watermelon Salad

It’s Watermelon season baby!

You know, that time of the year where you go purchase a whole watermelon for a BBQ get-together and there are so many leftovers that you don’t know what to do with?

Well, I’ve solved your problem.

Introducing my Thai inspired Watermelon Salad. A riff off the mouthwatering Pomello Salad, Yum Som-O.
All the same bits and bites included, but with a simple swap for this seasonal fruit!

Includes: shallot, lemongrass, mint, cilantro, toasted coconut flakes, peanuts and fluffy dried shrimp flakes. Finished off with a creamy, but a little spicy coconut dressing, to bring all the flavours together. And allowing the watermelon to soak in all that coconutty flavour for a couple hours is the way to go!

Note: Now this salad is dairy free, but it is not nut or shellfish free. If you have allergies feel free to omit these ingredients, and/or swap the fish sauce in the recipe for soy sauce.

Recipe:

For the Dressing:

• 2 tbsp coconut milk or cream

• 1/2 tbsp fish sauce

• 1/2 tbsp sugar or monk fruit sweetner

• 1/2 tbsp lime juice

• 1 birds eye chili (or less depending on spice tolerace)

In a mortar and pestle, add the birds eye chili and sugar. Grind until it forms a relatively smooth paste. Add the fish sauce, lime juice and coconut milk. Mix to combine. Set aside while you prepare the salad

For the Salad:

• 500-700g watermelon, rind removed, cut into cubes

• 10g dried shrimp

• 1/4 cup coconut flakes

• 1/2 stalk lemongrass, finely minced

• 1 shallot, thinly sliced

• 3 tbsp toasted peanuts, chopped

• 1 bunch fresh cilantro, stems removed

• 2 springs fresh mint, stems removed

To prepare the fruit:

Cut your watermelon into 1” thick slices. Cut each slice lengthwise into 1” strips, and again perpendicular to form 1” cubed pieces. Set aside.

For the shallot:

Remove the outer skin on the shallot, slice it in half and lay the flat side on the cutting board. Thinly slice to create rings and set them aside.

To prepare the dried shrimp:

Using (a clean) coffee grinder, add your dried shrimp. Blend until it becomes fluffy, about 5-6 pulses. Set aside.

To toast the coconut:

In a small saucepan, add your coconut flakes. Place over low heat. Shake the pan frequently to evenly toast the flakes, careful not to let them burn. When they start turning brown, remove the pan from the heat and set it aside.

To assemble:

Add your cubed watermelon to a large bowl, along with your thinly sliced shallots, minced lemongrass, fresh cilantro and mint leaves, peanuts, coconut flakes and fluffy dried shrimp. Pour your prepared dressing over the salad and give it a toss to combine.

This can be eaten right away, or stored in the fridge for a day—to allow the watermelon to absorb the flavours of the dressing. Typically best eaten within two days. Enjoy!

If you have ever tried Thai Pomello Salad, this is certainly the next best thing. I appreciate that Pomello is a little tricker to come by in the West, but with a swap for Watermelon many more people can have the pleasure of enjoying this salad.

It’s super bright and packed with so much flavour. Each bite is a real treat!
I certainly hope you give this a try!