Asian Style Watermelon Salad Recipes
ASIAN WATERMELON SALAD
Asian watermelon salad combines watermelon, honeydew, cantaloupe, cucumber and a lime-ginger dressing for a refreshing summer meal. Vegan and gluten-free.
Provided by Ania
Categories salads and soups small plates
Yield serves 2-4
Number Of Ingredients 15
Steps:
- Whisk all the dressing ingredients together in a small bowl.
- Cut both melons into small cubes or use a melon baller if you prefer. Cut watermelon into small cubes, removing the seeds as you go. Slice the cucumber into thick slices and then half moons or quarters.
- Bring watermelon, melon cubes and cucumber pieces together on one plate. Drizzle with the dressing and give it a few grinds of black pepper.
- Sprinkle with small pieces of torn mint and crushed peanuts.
Nutrition Facts : Calories 169.3 calories, Carbohydrate 31.48 grams, Cholesterol 0 milligrams, Fat 5.12 grams, Fiber 2.69 grams, Protein 3.79 grams, SaturatedFat 0.78 grams, Sodium 105.31 milligrams, Sugar 24.85 grams, TransFat 0 grams, UnsaturatedFat 4.34 grams
MINTY WATERMELON-CUCUMBER SALAD
Capturing the fantastic flavors of summer, this refreshing, beautiful watermelon-cucumber salad will be the talk of any picnic or potluck. -Roblynn Hunnisett, Guelph, Ontario
Provided by Taste of Home
Categories Lunch Side Dishes
Time 20m
Yield 16 servings (3/4 cup each).
Number Of Ingredients 8
Steps:
- In a large bowl, combine watermelon, cucumbers, green onions and mint. In a small bowl, whisk remaining ingredients. Pour over salad and toss to coat. Serve immediately or refrigerate, covered, up to 2 hours before serving.
Nutrition Facts : Calories 60 calories, Fat 3g fat (0 saturated fat), Cholesterol 0 cholesterol, Sodium 78mg sodium, Carbohydrate 9g carbohydrate (8g sugars, Fiber 1g fiber), Protein 1g protein. Diabetic Exchanges
SPICY THAI-INSPIRED NOODLE WATERMELON SALAD
Our county is famous for its fabulous Green River melons. While you won't find this unique and refreshing salad at the county fair, it's definitely our favorite way to eat watermelon all summer long! -Carmell Childs, Orangeville, Utah
Provided by Taste of Home
Categories Lunch
Time 50m
Yield 10 servings.
Number Of Ingredients 12
Steps:
- Place 2 cups watermelon in a blender; cover and puree until smooth. Press through a fine-mesh strainer into a bowl; discard pulp. Pour 1 cup juice into a small saucepan (save any remaining juice for another use). Add chili sauce, fish sauce, lime juice and ginger to saucepan. Bring to a boil; cook until liquid is slightly thickened, 20-25 minutes. Remove from heat. Refrigerate until cooled., Meanwhile, prepare noodles according to package directions; rinse with cold water and drain well. Place noodles in a large bowl. Add carrots, red onion, cilantro, mint and remaining 2-1/2 cups watermelon. Drizzle with dressing; toss to coat. Serve with peanuts and lime wedges.
Nutrition Facts : Calories 240 calories, Fat 10g fat (2g saturated fat), Cholesterol 0 cholesterol, Sodium 721mg sodium, Carbohydrate 34g carbohydrate (14g sugars, Fiber 3g fiber), Protein 7g protein.
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