• Skip to primary navigation
  • Skip to main content
  • Skip to primary sidebar
  • Skip to footer
Joy the Baker
Joy the Baker
  • Cookies
  • Bread
  • Cakes
  • Pies
  • Recipes
    • All Recipes
    • Cookies
    • Birthday Cake Recipes
    • Biscuits
    • Muffins
    • Cupcakes
    • Drinks
    • Breakfast
    • Lunch
    • Dinner
    • Fruit
    • Nuts
    • Buttermilk
    • Chocolate
    • Vanilla
    • Holiday
    • Healthy
    • Gluten-Free
    • Vegan
  • Blog
    • Baking 101
    • Tips
    • Beyond the Kitchen
    • Let It Be Sunday!
    • New Orleans
  • Shop

Snap Pea, Watermelon, and Edamame Salad with Sesame Vinaigrette

July 9, 2014 by Joy the Baker 42 Comments

Snap Pea, Edamame, and Watermelon Salad

I’m in need of a California salad.  The kind that’s heavy on the green, unique, full of protein and surprises, and just generally sexy.  The kind of salad that would wear super expensive yoga pants… if a salad could wear yoga pants (because that totally makes sense).  The kind of salad that Gwyneth Paltrow would order if she were slumming it.  You know the stuff.

That’s exactly the sort of salad I’ve been craving.

Besides… I’ve had a watermelon on the counter staring me down and this week I’ve found the perfect combination of hunger, energy, and guilt to actually slice into it.

Come on, let’s salad!

Snap Pea, Watermelon, and Edamame Salad with Sesame Vinaigrette

This recipe is inspired by The Lemonade Cookbook.  Loads of great sandwich, salad, and well… lemonade inspiration in this super fresh, California cuisine book.

I love combining greens and sweet fruit in the summer.  It’s pretty amazing that watermelon and onions can find their way into a dish together and work as a team, right?

Snap Pea, Watermelon, and Edamame Salad with Sesame Vinaigrette

Salads are fun because we don’t have to wait for them to come out of the oven and cool before we gobble them down.  On the other hand… they aren’t full of butter and melted chocolate. So… well, pros and cons.  Pros and cons.

Snap Pea, Watermelon, and Edamame Salad with Sesame Vinaigrette

Sesame Vinaigrette first!  This dressing is shaken in a small mason jar.

We’re talking seasoned rice vinegar, garlic, sesame seeds, sesame oil, and mustard.  An aggressive shake in the jar and we have mondo flavor for our salad!

Snap Pea, Watermelon, and Edamame Salad with Sesame Vinaigrette

In the bowl!

Sugar snap peas are raw, crisp and slightly sweet in this salad.  Shelled edamame is tender and packed with protein.  Spinach for our green fix.  Chives and shallots for easy onion flavor.  Sweet, crisp, juicy watermelon, too!  It’s weird and it totally works.

Snap Pea, Watermelon, and Edamame Salad with Sesame Vinaigrette

all of the salads

In other salad considerations:

Sesame Kale Salad with Roasted Almonds

Spinach and Strawberry Chopped Salad

Tuna Kale and Egg Salad

Avocado Grapefruit Edamame Salad

Snap Pea, Watermelon, and Edamame Salad with Sesame Vinaigrette

serves 2

Print this Recipe!

adapted from The Lemonade Cookbook

For the Salad:

1/2 pound sugar snap peas, ends trimmed and sliced

2 cups shelled edamame, thawed from frozen by rinsing under warm water

2 cups cubed fresh watermelon

1 cup finely chopped spinach

3 tablespoons minced shallots

3 tablespoons finely chopped chives

1 tablespoon black sesame seeds

1/2 teaspoon coarse sea salt

1/2 teaspoon fresh cracked black pepper

For the Dressing: 

1/2 cup seasoned rice vinegar

1 tablespoon black sesame seeds

1 small clove garlic, minced

1 tablespoon Dijon mustard

1 tablespoons soy sauce

1/4 cup canola oil

2 tablespoons sesame oil

pinch of salt and 1/4 teaspoon fresh cracked black pepper

First assemble the salad.  In a large bowl, combine chopped snap peas, edamame, watermelon, spinach, and shallots.  Toss lightly to combine.  Sprinkle chives, sesame seeds, salt and pepper over the salad and set aside.

To make the dressing, in a medium mason jar with a tight-fitting lid, combine vinegar, sesame seeds, garlic, mustard, soy sauce, canola oil, and sesame oil.  Add salt and pepper.  Place the lid on the mason jar and shake vigorously until mixture is emulsified, about 2 minutes.  Taste and season with a bit more salt and pepper as necessary.

Pour about 1/3 cup of the well shaken salad dressing over the prepared salad.  Toss to combine.  Add as much dressing as you’d like  In my experience, the dressing makes enough for two salads and can be stored in the mason jar in the refrigerator for up to one week.

Enjoy the dressed salad immediately.  

 

Previous PostNext Post

Filed Under: Dinner, Fruit, Gluten-Free, Healthy, Recipes, Vegan

Previous Post: « Black and White Baked Doughnuts
Next Post: Fresh Blueberry and Mint Lemonade »

Reader Interactions

All Comments
I Made This
Questions
  1. Kim in Silicon Valley

    August 23, 2017 at 11:41 pm

    Sweet, salty, crunchy, juicy. Loved this.

    Reply
  2. Ashley M.

    June 5, 2016 at 11:49 am

    Made this for lunch today and it was delicious. Light and refreshing on a hot summer day. I’ll definitely make this again in the future. Thank you!

    Reply
  3. Nicole

    August 12, 2014 at 8:20 pm

    I just made this for dinner tonight… The perfect summer meal for a 100 degree day in Austin! Delicious recipe, Joy.

    Reply
  4. Ella

    July 20, 2014 at 11:11 pm

    Joy! I made this tonight as a refreshing summer salad for my family and it was WONDERFUL! There weren’t any sugar snap peas at the store so we used snow peas (they were great with the sesame/asian flavors). Also used about half of the oil called for (we’re really sensitive to oily food over here!) and it was just the right amount. The tang of the dressing was an amazing combo with the juicy sweetness of the watermelon. We used fresh spinach and chives from our veggie garden! Thank you so much for the recipe, we will definitely make it again!
    https://www.youtube.com/sparklesandsuch26

    Reply
  5. Tashiana

    July 16, 2014 at 12:12 pm

    Mouth watering pictures! I am craving something green now :(

    Reply
  6. Janelle - fchem101.com

    July 13, 2014 at 4:29 am

    This looks great! I’m eating fruit in all sorts of savory things lately and loving it. So far a sandwich with goat cheese, arugula, and peaches is the winner, but this might take over!

    Reply
« Older Comments

Leave a Reply Cancel reply

Your email address will not be published. Required fields are marked *

This site uses Akismet to reduce spam. Learn how your comment data is processed.

RELATED POSTS IN Fruit

wider shot of lemon bars stacked on a plate with a bite taken out of one lemon bar
My Favorite Classic Lemon Bars Recipe

When life hands you lemons, make lemon bars! This lemon bar recipe is the perfect way to add a bite of sunshine to the day. These bars boast a buttery and lightly spiced shortbread crust, and a creamy smooth lemon filling that’s the perfect combination of tangy and sweet. Indulge in a square (or two)…

Read More

Slice of fluffy, creamy cranberry pie on a small plate.
Fluffy Cranberry Cream Pie

The perfect retro pie made with Jell-O and Cool Whip.  Pinky sweet cranberry pie topped with lightly whipped cream and, at the very last minute, chocolate covered pretzels.  This sweet lady is this year’s unexpected and delightful Thanksgiving pie. Every Thanksgiving my family is just chasing the high of my grandmother’s cranberry sauce. It’s a…

Read More

stacked sliced apple cheesecake bars
Apple Cheesecake Bars

Let’s settle into the season with crisp apples, cinnamon spice, and cream cheese. These Apple Cheesecake Bars are cream filled with a cookie crisp, topped with warm baked apples. These are our best apple dessert recipes. Let’s get baking, friends! In terms of fall cravings, I generally glaze past a pumpkin spice.  This is the…

Read More

Primary Sidebar

Fresh baked emails, delivered to your inbox

Jump to Recipe

Receive recipes from Joy the Baker and updates on events at The Bakehouse.

HI! I’M JOY!

Jump to Recipe

Welcome! This has been my little corner of the internet since 2008!

I’m a baker, photographer, cookbook author and teacher.  I live laugh love in New Orleans. 

MORE ABOUT JOY AND THE TEAM

BOOKS + Magazines

Jump to Recipe

JOY THE BAKER 2022 SUMMER MAGAZINE

JOY THE BAKER 2021 HOLIDAY MAGAZINE

JOY THE BAKER 2020 HOLIDAY MAGAZINE

HOMEMADE DECADENCE

OVER EASY: SWEET AND SAVORY RECIPES FOR LEISURELY DAYS COOKBOOK

JOY THE BAKER COOKBOOK

Jump to Recipe
joy the baker on facebook joy the baker on twitter pinterest-social instagram-socialbloglovin-social

JOY @ WILLIAMS SONOMA

Jump to Recipe

SHOP THE CAKE LINE OF CAKE MIXES!

DRAKE ON CAKE

Jump to Recipe

Passionate from miles away since 2015.

Check it out on Instagram

Drake on cake instagram.

 

BREADS YOU’LL LOVE

jambalaya buttermilk biscuits in a row

Smoked Sausage Jambalaya Buttermilk Biscuits

inside of warm cinnamon roll on plate

How To Make The Best Single Serve Cinnamon Roll

Orange roll on a plate with a fork.

Christmas Morning Orange Rolls

LET’S MAKE COOKIES!

wider shot of lemon bars stacked on a plate with a bite taken out of one lemon bar

My Favorite Classic Lemon Bars Recipe

completed recipe close up shot of a blondie so the toasted almonds, chocolate chips, and sea salt can be seen

My Best Classic Blondie Recipe

cowboy cookies close up showing texture.

Cowboy Cookies with salted cereal brittle

Footer

Instagram

joythebaker

📚Baker and author of books and magazines
🎂Creator @drakeoncake
💁🏻‍♀️Classes with me @thebakehousenola
🍰 Products with @williamssonoma

joythebaker
We’re baking the classics on Joy the Baker this We’re baking the classics on Joy the Baker this month and up next, my very favorite Lemon Bar recipe with fresh lemon juice and the tiniest hint of coriander. ⁣🍋🌼✨
⁣
Find the full recipe linked in the profile and bust out the white chocolate and macadamia nuts for next week’s bake! ⁣
⁣
#lemonbars #easybaking #bakedfromscratch #joythebaker
Day in the Life: out in the woods writing a little Day in the Life: out in the woods writing a little cookbook about camp food. 💖🏕️🙋🏻‍♀️
Homesick Banana Bread. Recipe linked in the profil Homesick Banana Bread. Recipe linked in the profile (and you don’t have to be homesick to make it). #bananabread #sundaybaking
Let’s make one single GIANT PANCAKE which is the Let’s make one single GIANT PANCAKE which is the perfect Breakfast Dessert or Spiral Bake - whatever you need it to be. ⁣
⁣
Pro Tips: Smell you buttermilk and decide it’s probably fine. Flip the pancake with reckless confidence. You can sit to eat - you don’t have to eat like you work in a restaurant anymore. ⁣
⁣
Find a version of the full recipe linked in the profile. Xo.
🙋🏻‍♀️ still out here drinking whole mi 🙋🏻‍♀️ still out here drinking whole milk by the glass which is honestly hard to do when you live with a small indoor lion.
Minding my own business.⁣ ⁣ (My business is ho Minding my own business.⁣
⁣
(My business is homemade lemon meringue pie and kitchen torches. The recipe is linked so now it’s your business, too.)
Load More... Follow on Instagram

Copyright © 2023 · Joy the Baker
All rights reserved. Violators will be whupped and sent to bed with no dessert · Privacy Policy

Scroll Up