Compressed Watermelon Salad copy

This perennial favourite on the Limewood menu is a light and refreshing dish that’ll brighten up any grey winter day, and is a perfect accompaniment to grilled meats and seafood.

Salad

¼ whole watermelon, rind and seeds removed, cut into chunks

6 small red radishes, very thinly julienned

200g red cherry tomatoes, cut in half

Handful of fresh mint, roughly chopped

Handful of fresh Thai basil, roughly chopped

10g toasted peanuts

10g crispy shallots

Olive oil

Nahm Jim Dressing

1 whole lime, juiced

2 tbsp fish sauce

1 tsp brown sugar

1 tsp minced fresh ginger

1 tsp minced garlic

1 small red Thai chili, finely diced (you can remove the seeds to tone down the heat)

5 coriander roots and stem, roughly chopped

Directions


1. First, make the dressing. Combine all the ingredients together and leave to sit in the fridge for 15-20 minutes.

2. Then combine the watermelon, radish, cherry tomatoes, mint and Thai basil, along with the Nahm Jim dressing. Season with sea salt  as needed.

3. Toss in the fresh herbs, peanuts and shallots, being careful not to break up the watermelon too much.

4. Serve immediately with a drizzle of olive oil.

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