Description
The most refreshing summer salad that combines watermelon and sesame!
Ingredients
Scale
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
Instructions
- 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.
