Keeping it simple – Crunch, Color and Flavor!
A wonderful and refreshing summer salad with added FLAVOR with my Zesty Thai Coconut Dressing. Thai Watermelon & Coconut Salad is an easy and unique and delicious salad.
Such an easy salad to put together – a cool salad for warm Summer days and nights. Shaved Fresh Coconut is a must! (Easily found at many grocery stores & health food shops – coconut meat chunked out of it’s shell – all you do is shave it over the salad.)
The Ingredients for the salad start with red seedless watermelon – cut in mini triangles.
Build the salad with a handful of arugula leaves, thinly sliced radishes, shaved cucumber, sunflower sprouts (my favorite sprout!) and shaved coconut.
Top with my Thai Dressing enriched with coconut cream.
It’s fun to be creative with Summer salads and try new combinations of ingredients, textures, colors and flavors.
The perfect summer salad or side dish to all of your barbecue specialties!
Watermelon always proves to be juicy and refreshing.
A light & creamy dressing with a secret ingredient … Coconut Cream.
Use coconut cream – the thick top part of your can of coconut milk; it replaces some fat in the dressing and is delicious! Packs a second coconut punch. Fresh Basil and Mint in the dressing gives it a distinct herbal essence.
Ingredients are: Lime Juice, Rice Vinegar, Fresh Ginger, Garlic, Honey, Fresh Basil & Mint, Neutral Oil, Salt, Thai Chilis and Coconut Cream.
Easily made in a blender or small food processor – takes only minutes!
Enjoy,
Karen
Watermelon & Coconut Salad with Thai Dressing
Ingredients
- 2 cups seedless watermelon , rind removed cut into small tiangles
- 2 cups fresh arugula leaves, washed and dried
- 1/4 cup cup radishes, thinly sliced
- 1/2 cup shaved cucumbers, (very thinly sliced)
- 1/2 cup sunflower sprouts
- 1/3 cup fresh coconut meat, thinly shaved
- 8 tablespoons Zesty Coconut Thai Dressing, (see recipe)
Optional Garnishes:
- 2 tablespoons fresh basil and fresh mint leaves
- a few edible flowers
Instructions
- On individual plates, add a portion of arugula in a mound. Add remaining ingredients around in a decorative pattern – tucking some ingredients in.
- Chill the plates if making ahead.Drizzle with the Zesty Coconut Thai Dressing on top of each and add garnishes. Enjoy!
Notes
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Zesty Coconut Thai Dressing
Equipment
- small food processor or blender
Ingredients
- 2 tablespoons fresh lime juice
- 1/4 cup rice wine vinegar
- 1 1/2 teaspoons raw honey, can use pure cane sugar if vegan
- 1 tablespoon fresh ginger, peeled and coarsely chopped
- 2 teaspoons fresh garlic, peeled
- 2 tablespoons fresh mint leaves
- 2 tablespoons fresh basil leaves
- 1/4 teaspoon sea salt , or himalayan pink salt
- 1/8 teaspoon Thai green chilis*, or serrano
- 1/4 cup neutral oil, such as safflower oil, expeller pressed
- 4 tablespoons coconut cream, the thick part from the can
Instructions
- Add the first 9 ingredients – lime juice through chilis to a small food processsor (I use a 4 cup one) or blender. Pulse to break up, then blend from low to high until light green in color and smooth.
- Add the oil in a slow stream on medium speed. Add coconut cream and blend until emulsified.
- Chill the dressing one hour before using – the dressing will thicken as it cools.Store in a clean glass container in the refrigerator and use within 3 weeks. (Stir up at room temperature.)
Notes
Start with a small amount – add more if you like; Serranos are less spicy, jalapeños the least spicy. See recipe: Watermelon & Coconut Salad with Thai Dressing. This recipe may not be reproduced without the consent of its author, Karen Sheer.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Really enjoyed this salad. The dressing is out of the world delicious! Thank you.