A simple delicious recipe for Watermelon Shiso Salad with Cucumber, Sesame Seeds and Scallions – a light and refreshing Asian style Watermelon Salad that is vegan, gluten-free and full of flavor!
There is nothing you can see that is not a flower; there is nothing you can think that is not the moon.~ Basho
Here’s a refreshing Watermelon Salad with crunchy cucumbers, shiso leaves, scallions and a simple Sesame-Lime Dressing. No problem if you can’t find shiso leaves -simply leave them off- but I wanted to introduce you to this delightful herb so you can put it on your radar for later down the road. It wasn’t until I went to Japan that I began to fully appreciate shiso’s lovely flavor. The easiest way to find Shiso is to pick up a potted plant in the herb section of your local plant nursery or farmer’s market. Grow it in a container on the patio along with other herbs (or in the ground) and that way you’ll always have some on hand. Shiso is also available at upscale markets or Asian markets, and is sometimes called perilla. It can range in color from green to burgundy to deep purplish black, just look for the jaggedy edges.
Vegan and gluten-free, this Watermelon Salad would be great along side Asian style grilled fish, meat or tofu. Or served this up like a Poke Bowl …. which perhaps sounds strange, but is deliciously addicting! Just place a big juicy scoop of the watermelon salad over rice, add edamame and avocado and spoon the flavorful dressing over the whole thing. It’s uncanny how much it looks like ahi poke, but I assure you this vegan version is totally plant-based.
Turn the watermelon salad into dinner by making a vegan poke bowl! So good!
The nice thing about this recipe is it only takes 15 minutes to make.
Chop, stir in dressing and gently mix. That’s it!
Add optional jalapeño slices for a little heat.
Mmmmmmm. So juicy, refreshing and cooling on these hot summer days.
Give this Watermelon Salad a whirl, it’s easy!
Watermelon Shiso Salad
A simple, delicious Watermelon Salad with a sesame- lime dressing, cucumbers, cilantro and scallions, finished with optional shiso ribbons. A great vegan substitute for ahi poke salad.
- Prep Time: 15
- Total Time: 15
- Yield: 4
- Category: salad, vegan, gluten-free
- Method: tossed
- Cuisine: Hawaiian
- 4 cups cubed seedless watermelon (cut into 1 inch cubes, or less)
- 1 cup diced cucumber
- 3 scallions, cut thin, at a diagonal
- ¼ cup chopped cilantro
- salt and pepper to taste
- few slices jalapeño ( optional)
- 2 shiso leaves, stacked, rolled and cut into thin ribbons – Optional-for garnishing
- 1-2 teaspoons toasted sesame seeds for garnishing
Sesame Lime Dressing
- ½ teaspoon very finely minced ginger ( or use ginger paste)
- 1 ½ tablespoons fresh lime juice
- 1 ½ tablespoons honey or agave
- 1 tablespoon toasted sesame oil
- 2 teaspoons shoyu, soy sauce or GF liquid amino acids
Place watermelon, cucumber, scallions, and cilantro in a medium bowl.
Mix dressing ingredients together in a small bowl then pour over watermelon salad.
Gently toss. Taste for salt, adding a little salt and pepper to taste.
Garnish with jalapeño, shiso ribbons and toasted sesame seeds.
Serve this on its own as a refreshing salad, or create a vegan “Poke” Bowl, serving it over rice with avocado, greens and edamame.
Keywords: watermelon salad, watermelon salad recipes, shiso, shiso recipes, what is shiso, shiso salad, watermelon poke, vegan salad recipe, japanese salad,