SWEET, SPICY, TANGY, AND RIDICULOUSLY REFRESHING!
This isn’t your average fruit salad.
If you’ve never had watermelon with a kick, prepare to be blown away. This Spicy Watermelon Salad is the bold, refreshing twist your summer menu needs. A flavor bomb of sweet, spicy, tangy, and cooling all in one juicy bite.
Fresh watermelon cubes are tossed in a zippy Asian-style dressing made with coconut aminos (a soy sauce alternative made from coconut sap; gluten-free and lower in sodium), rice vinegar, toasty sesame oil, and my favorite: Everiday Mala Chili Oil, which adds the perfect amount of tongue-tingling heat without overpowering the fruit. Mint and toasted sesame seeds bring it all together with crunch and brightness.
This salad comes together in minutes and is endlessly versatile. Serve it:
- As a BBQ side dish or picnic hero
- Alongside grilled shrimp, chicken, or tofu
- Or over greens or vermicelli for a light lunch
It’s also naturally vegan, gluten-free, and bursting with real-food flavor, no weird ingredients or added sugars here.
Ready to spice up your summer salads? Let’s dive in.
Spicy Watermelon Salad
A sweet & spicy blend you just can't get enough of!
INGREDIENTS
- 1 small watermelon, about 4 lbs / 2 KG, cubed
- Salt
- 2 Tbsp coconut aminos
- 1.5 Tbsp Everiday Mala Chili Oil
- 1 Tbsp sesame oil
- 2 Tbsp rice vinegar
- 2 Tbsp toasted sesame seeds
- 1/4 cup chopped fresh mint
INSTRUCTIONS
- Add the watermelon to a large bowl. Season with a good pinch of salt, toss and set aside. This will draw out some of the juices to prevent diluting the dressing.
- Make the dressing: To a jar or bowl, add the coconut aminos, Mala Chili oil, sesame oil, and rice vinegar. Whisk until combined.
- After about 10 minutes, drain the excess liquid from the watermelon bowl.
- Pour the dressing all over and toss to combine.
- and toasted sesame seeds & fresh mint and toss again.
- Serve immediately
