My husband made this savory watermelon salad while I was out of town, so I’m sharing his feedback on the recipe. This salad has a lot of nice flavor; it’s a mix of savory and sweet. He added sesame seeds which provide a nutty character as well. To keep the recipe Whole Life Challenge compliant he couldn’t use hoisin sauce, so he combined gluten-free soy sauce with a mashed-up fresh plum instead.
This is a great summer side dish, especially on hot nights when you don't want to turn on the oven to roast vegetables. The salad is a nice mix of savory and sweet; adding toasted sesame seeds provides a nutty character as well. This recipe is Whole Life Challenge compliant for Kickstart and Lifestyle; while the original recipe calls for hoisin sauce, we combined gluten-free soy sauce with a mashed-up a fresh plum instead.
- 1/2 small watermelon 3/4 inch cubes
- 1 cucumber peeled and sliced into half moons
- 1 small very ripe plum mashed or minced
- 1/2 fresh lime juice
- 1/3 cup salted pistachios coarsely chopped
- 1 tbsp soy sauce gluten-free
- 1 tbsp sesame seeds toasted
- freshly ground black pepper to taste
Combine the watermelon and cucumber in a medium bowl. Add the mashed plum, lime juice, soy sauce, and black pepper, and toss to combine.
Sprinkle the pistachios and sesame seeds over the top, and enjoy!
The original recipe came from Kim Severson of The New York Times; we altered it pretty significantly.
We replaced hoisin from the original recipe with the mashed plum and gluten-free soy sauce, because hoisin includes sugar and during the Whole Life Challenge, we aim to avoid sugar.
Adding toasted sesame seeds to this recipe was a pro move on my husband’s part, and made a huge difference. We always have both white sesame seeds and black sesame seeds in our pantry; my younger son loves them so much he sprinkles them on nearly every Asian-inspired rice dish we serve, similar to how many kids sprinkle Parmesan cheese onto pasta.