This Watermelon Shiso Salad is a cool and tasty dish perfect for hot days. It mixes sweet watermelon chunks with fresh shiso leaves, giving each bite a fun twist!
It’s super easy to whip up—just toss the ingredients together, and you’re good to go! I love serving it at picnics. Trust me, everyone will want the recipe! 🍉✨
Key Ingredients & Substitutions
Watermelon: The star of the salad! Use ripe, sweet watermelon for the best flavor. If you need a substitute, cantaloupe can work, but it will change the taste. I love using seedless watermelon to make things easier!
Cucumber: Japanese or Persian cucumbers are ideal as they are sweeter and crunchier. Regular cucumbers can work too. If you want to keep it low-carb, you can consider using zucchini in small cubes instead.
Shiso Leaves: These give a unique flavor. If shiso isn’t available, mint or basil can be decent substitutes, though the taste will differ. I often mix them for fun when I don’t have shiso on hand.
Jalapeño: It adds a bit of heat. If you’re not into spice, simply leave it out or use bell pepper for some crunch without the kick.
Soy Sauce: Tamari is a good gluten-free alternative. Alternatively, coconut aminos can also provide a slightly different flavor profile if you’re looking for something different.
How Do I Make Sure My Salad Stays Crisp?
To keep your Watermelon Shiso Salad fresh and crisp, it’s essential to prepare the ingredients carefully:
- Chill all your veggies and watermelon before mixing; it enhances flavor and texture.
- Avoid letting cut watermelon and cucumber sit too long before serving, as they can release water and make the salad soggy.
- If preparing ahead, store the dressing separately and only mix the salad right before serving.
This way, you enjoy the refreshing crunch that makes this salad stand out! Happy cooking!
Refreshing Watermelon Shiso Salad
Ingredients You’ll Need:
For the Salad:
- 3 cups watermelon, peeled and cut into bite-sized cubes
- 1 cup cucumber, diced (preferably Japanese or Persian cucumber)
- 8-10 fresh shiso leaves, thinly sliced (both green and purple shiso if available)
- 1 small jalapeño or green chili, thinly sliced (optional, adjust to taste)
- 2 green onions, sliced diagonally
For the Dressing:
- 2 tablespoons rice vinegar
- 1 tablespoon soy sauce
- 1 teaspoon sesame oil
- 1 teaspoon honey or agave syrup (optional, for slight sweetness balance)
- 1 teaspoon toasted sesame seeds (for garnish)
How Much Time Will You Need?
This refreshing salad takes about 15 minutes to prepare. It’s a quick and easy dish that requires no cooking, just some chopping and mixing. Perfect for a last-minute side or a light summer meal!
Step-by-Step Instructions:
1. Prepare the Base:
In a large mixing bowl, combine the cubed watermelon and diced cucumber. These fruits add a perfect burst of sweetness and crunch that will be the heart of your salad.
2. Add Fresh Flavor:
Next, add the thinly sliced shiso leaves and optional jalapeño slices to your bowl. The shiso gives a unique flavor, and the jalapeño adds an optional spicy kick, making this salad even more exciting!
3. Whisk Together the Dressing:
In a small bowl, whisk together the rice vinegar, soy sauce, sesame oil, and honey (if using) until everything is smoothly combined. This dressing brings all the lovely flavors together.
4. Mix It All Together:
Pour the dressing over the watermelon and cucumber mixture. Gently toss everything to coat the fruits and veggies evenly in that delicious dressing.
5. Add Green Onions and Finish Up:
Now, fold in the sliced green onions and half of the toasted sesame seeds. Give it another light toss to mix everything well. This will add a lovely onion flavor and some extra crunch!
6. Serve and Enjoy:
Transfer your colorful salad to a serving bowl or individual plates. Garnish with the remaining toasted sesame seeds on top for a beautiful finish. Serve chilled and enjoy this delightful, refreshing salad right away for the best taste!
Enjoy this light, crisp, and flavorful summer salad that beautifully balances sweet, tangy, and herbaceous notes! 🍉✨
Can I Use Frozen Watermelon for This Salad?
While fresh watermelon is best for this salad due to its crisp texture, you can use frozen watermelon if that’s what you have. Just be sure to thaw it completely and drain any excess liquid before adding it to the salad to avoid sogginess!
What Can I Substitute for Shiso Leaves?
If shiso leaves aren’t available, you can substitute with fresh mint or basil. They won’t replicate the exact flavor of shiso, but they will add a refreshing herbal note to the salad. Feel free to mix them for an interesting flavor twist!
How Do I Store Leftovers?
Store any leftover salad in an airtight container in the fridge for up to 2 days. To keep it fresh, it’s best to keep the dressing separate and only mix it with the salad right before eating!
Can I Make This Salad Ahead of Time?
You can prepare the watermelon, cucumber, and shiso leaves ahead of time and store them separately. However, I recommend mixing in the dressing just before serving to maintain the salad’s crispness and prevent it from becoming soggy.
