This make-ahead salad will be a hit it your next cookout. Fresh lime juice and rice wine vinegar deliver a quenching tanginess, while agave coaxes out the watermelon’s natural sweetness. Ginger and jalapeño bring the heat; sesame seeds and coconut chips deliver a delicious crunch.
Ingredients
- ¼ cup fresh lime juice
- ¼ cup rice wine vinegar
- ¼ cup agave
- 2 fresh jalapeño peppers, seeded and finely chopped
- 1 tablespoon thinly sliced ginger
- 1 tablespoon sesame oil
- ½ teaspoon kosher salt
- 8 cups watermelon, cut into 1-to-2-inch piece
- 1 cup fresh cilantro leaves, divided
- 1 red or Fresno chile, thinly sliced
- ½ cup coconut chips
- 2 tablespoon toasted sesame seeds
Instructions
In a small bowl, stir together lime juice, vinegar, agave, jalapeño, sliced ginger, sesame oil and salt. Refrigerate 1 hour or overnight.
Add watermelon to a large bowl. Remove ginger from dressing, and discard.Whisk dressing, then pour over watermelon. Stir gently to coat. Refrigerate 1 hour, if desired.
Just before serving, add half of the cilantro; stir salad to redistribute the dressing. Sprinkle with the remaining cilantro, red chile slices, coconut chips and sesame seeds.
