Watermelon Shiso Salad with Ginger Lime Dressing
This watermelon shiso salad is refreshingly crisp with sweet melon, cool cucumber, zesty herbs, and a tangy ginger lime dressing. A perfect bite of summer with a delicate hint of heat and umami.
Ingredients
- 4 cups cubed seedless watermelon about 1-inch cubes
- 1 cup diced cucumber English or Persian recommended
- 3 scallions sliced thin on the diagonal
- ¼ cup chopped cilantro
- Few thin jalapeño slices optional, remove seeds for less heat
- 2 shiso leaves rinsed and cut into thin ribbons (optional)
- 1 –2 teaspoons toasted sesame seeds for garnish
Ginger Lime Dressing
- ½ teaspoon very finely minced fresh ginger or ginger paste
- 1½ tablespoons fresh lime juice about 1 lime
- 1½ tablespoons honey or agave syrup
- 1 teaspoon toasted sesame oil
- 2 teaspoons shoyu soy sauce or gluten-free tamari
Instructions
- Combine Salad Base: In a medium bowl, place watermelon, cucumber, scallions, cilantro, and shiso (if using).
- Make Dressing: Whisk ginger, lime juice, honey/agave, sesame oil, and shoyu in a small bowl until combined.
- Dress Salad: Pour dressing over salad mixture.
- Gently toss to coat without crushing watermelon.
- Garnish: Top with jalapeño slices and toasted sesame seeds.
- See full steps with tips & photos → https://p4pd.org/watermelon-shiso-salad/
Notes
Shiso Sub: If shiso isn’t available, try fresh mint or Thai basil for a similar aromatic lift.
Spice Control: Skip jalapeños for a milder salad or use pickled ones for tang.
Keep It Crisp: Serve the salad shortly after making to preserve the watermelon’s texture.
Make It Ahead: Prep ingredients and dressing separately; toss together just before serving.