YOU GUYS. I made the most DELICIOUS salad yesterday. It all happened kind of by accident, really, but what a discovery!
After leaving the gym yesterday and doing the daily ‘what-am-I-going-to-eat-for-dinner’ dance, I realized that I had half a watermelon in my fridge, and after yesterday’s heat, NOTHING sounded better than cold, fresh, watermelon.
I wasn’t in the mood for dessert, though, and thought I remembered reading about an interesting savory watermelon dish in an old magazine. After a little rummaging around my piles (addict), I found what I was looking for. An old InStyle with a recipe for Vietnamese Watermelon Salad!
Seeeee Conrad, it pays not to get rid of my magazines…ever.
I literally threw this together within a matter of minutes, so please excuse the rushed look of these pictures, but I couldn’t not share this with you!
For this dish, you will need:
1 small watermelon, sliced or diced
1 cup torn herbs (basil, mint, cilantro)
2 oz. fresh bean sprouts
½ Thai bird chili, minced (or ¾ tsp sriracha sauce) –> I used some Sambal Olek (be still my heart)
1 tbsp palm sugar (brown sugar works)
1 clove garlic, minced
1 tsp freshly grated ginger
1-2 tablespoons of fish sauce, to taste –> I added this step, because in my opinion it’s not Vetnamese if there ain’t no fish sauce in there.
Juice of 2 limes
Kosher salt to taste
½ cup unsalted roasted peanuts, chopped
Assemble your non-dressing ingredients in a larger bowl.
In a small bowl, mix the sugar, fish sauce, chili, garlic, ginger, lime juice, and a little bit of water (2-3 tablespoons) to make the dressing.
Grind your peanuts (in a pestle and mortar, if you want to be fancy)
Spot the puppy! ^^
Add the dressing to the bean sprouts, watermelon, and herbs, and toss, making sure to coat evenly.
Serve with sprinkled ground peanuts on top.
This salad is light, refreshing, sweet, salty, crunchy, flavorful, and my new summer staple. Go on, make it! And let me know how you get on ☺