Description
A refreshing and vibrant Watermelon Shiso Salad, combining juicy watermelon cubes with fragrant shiso leaves, crisp cucumber, and a zesty lime dressing. This light and flavorful salad is perfect for a quick summer appetizer or a healthy side dish.
Ingredients
Scale
Salad Ingredients
- 4 cups watermelon, cubed
- 1/2 cup fresh shiso leaves (about 10–12 leaves), chopped or torn
- 1/4 cup cucumber, thinly sliced
Dressing
- 2 tablespoons fresh lime juice
- 1 tablespoon honey or agave (optional for added sweetness)
- 1 tablespoon rice vinegar
- 1 teaspoon sesame oil
- Salt and pepper, to taste
Garnish (Optional)
- 1 tablespoon sesame seeds
- 1/4 cup fresh mint
Instructions
- Prepare the ingredients: Cube the watermelon into bite-sized pieces, chop or tear the shiso leaves, and thinly slice the cucumber. Place all these salad components into a large mixing bowl.
- Make the dressing: In a small bowl, whisk together the fresh lime juice, honey or agave (if using), rice vinegar, sesame oil, salt, and pepper until well combined and smooth.
- Toss the salad: Pour the dressing over the watermelon, shiso, and cucumber mixture. Gently toss everything together to ensure the salad is evenly coated with the dressing.
- Garnish and serve: Sprinkle the optional sesame seeds and fresh mint over the salad just before serving for added texture and aromatic freshness. Serve chilled and enjoy immediately.
Notes
- You can replace shiso with fresh basil or mint if unavailable, though the flavor will differ.
- For a vegan option, use agave instead of honey.
- Adjust sweetness by omitting or adding more honey/agave depending on your preference.
- Serve the salad chilled for maximum refreshment, especially on hot days.
- Adding a handful of toasted nuts or crumbled feta can add texture and protein.
- Prep Time: 10 minutes
- Cook Time: 0 minutes
- Category: Salad
- Method: No-Cook
- Cuisine: Japanese