Minty Watermelon Salad

After cutting into a large watermelon, have you ever thought, “What am I to do with all this fruit?” I seldom have enough people around to help me eat a whole watermelon. Watermelon has a high glycemic index, which limits me from eating too much at once, so I’ve dreamed up unconventional ways to use it other than as a delicious snack. Watermelon salad, anyone?

Unlike watermelon and summer, watermelon and salad may not be the most likely pair, but you’d be surprised. Mint in the recipe below pairs well with watermelon. Rather than using lettuce, I’ve used cabbage to prevent wilting just in case you are mixing this in advance for a summer BBQ with friends. And, of course, what would a Super Sarah Salad be without sprouts. If you haven’t read my past blog on the ridiculously valuable health benefits from sprouts, find it here. I try to add sprouts to all my salads and meals. Throw in some garden cucumbers, red onions, and a  homemade lime-ginger dressing, and you have yourself a super salad.

Minty Watermelon Salad

Prep time: 10 mins   |   Serves: 4 |   Author: Sarah Campbell

Ingredients

Salad

  •  2 cups cubed watermelon in ½” cubes
  • ½ cup fresh mint, chopped (about 4 springs)
  • 1 cup cubed cucumber in ½“ cubes
  • ¼ cup sliced purple onion
  • 1 ½ cups broccoli or kale sprouts
  • 4 cups shredded green cabbage
  • ¼ cup of raw sunflower seeds

Lime-Ginger Dressing

  • zest of a lime (~½ tsp.)
  • freshly squeezed juice of ½ a lime
  • 1 Tbsp watermelon juice
  • 1 teaspoon finely grated ginger
  • 1/3 cup extra-virgin olive oil
  • freshly ground pepper to taste
  • sea salt to taste

Instructions

1. In a medium bowl, combine, cubed watermelon, mint, cucumber, purple onion, and ½ cup of sprouts, gently pulled apart to disperse amongst other ingredients.

2. Whisk together all ingredients for the dressing in a jar or small bowl. Set aside.

3. Plate one cup of shredded cabbage per plate. Next layer cabbage with a ¼ cup of sprouts, then spoon roughly one cup of the watermelon mix overtop of the sprouts. Spoon a couple spoonful of dressing over the plated salad. Garnish with 1 tablespoon sunflower seeds and a few whole mint leaves.

If you are serving this potluck style, add all the ingredients together into a larger bowl rather than plating the cabbage, sprouts, and watermelon mix. Mix enough dressing into the salad to coat.

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