I’ve tried a number of watermelon salads over the years. They’re good, but this recipe for watermelon salad becomes phenomenal. The big difference (from what I’ve tried before)? Lime juice, olive oil, cilantro and Tajin seasoning. This all comes together into a well-balanced and unique dish you’ll be happy to share, but would rather keep to yourself.
What makes it so yummy?
If you Google ’watermelon salad,’ the results often include watermelon, mint, feta & cucumber. Don’t get me wrong, those are delicious together. Yet, I was feeling like making something a bit different and recently discovered the magic of Tajin seasoning on nearly everything.
This recipe for watermelon salad starts with watermelon and Tajin. Then, naturally added lime and cilantro to complete the Latin flair. Because feta is so often in a watermelon salad, I went along with it.
After mixing that all together, it was good, but a bit too zesty. By adding just a bit of olive oil, it turned the tartness into a wonderful savory dish. Blending the heat from the Tajin, with lime and olive oil, you get mouthwatering deliciousness.
How to serve watermelon salad?
Honestly, I just dumped some in a bowl and ate away. Yet, if you want to get fancy, it’s a perfect side dish for grilled foods. Pair it with tacos (especially fish), you’ll be delighted!
You could also place the salad directly on top of grilled chicken or fish and call it ’fruit salsa.’
Once stored in the refrigerator overnight, the watermelon ditches much of its water and gives you a wonderful dressing in the bottom of the bowl. For my second night with the salad, I dunked freshly baked bread into the bowl. and let my eyes roll back into my head.
If chopped a bit more, the watermelon chunks could easily stack on top of grilled bread slices as a refreshed take on bruschetta. What a fun summer appetizer!
A bright and refreshing take on a fun salad or side dish. Gets a wonderfully unique profile with cilantro, lime and Tajin seasoning.
It’s not spicy as written. Feel free to adjust as needed.
4 cups cubed watermelon
1/2 cup chopped cilantro
1/4 cup lime juice (with zest) = 2 limes and zest of one lime
2 tbsp olive oil
1 tsp tajin
1/2 cup feta
Simply toss all the ingredients together in a bowl. Best if served chilled.
Can be stored in the refrigerator for up to 4 days. Note that it gets juicer each day, as the watermelon loses some of its water.
The first time I made this, I used a slightly mealy / overripe watermelon. It tasted fantastic in this recipe! Great use for older, forgotten watermelons 🙂
Looking to eat more plant based meals? Are your vegan or vegetarian family members tired of salads and rice at get together? This phenomenal recipe is savory and hearty enough to satisfy anyone, while delivering on a plant based lifestyle.
Before eating plant based, one of my favorite meals was Chinese green beans with pork (Pad Prik King). It’s a super flavorful dish that always made me feel good about eating more veggies, while satisfying my cravings for a hearty, savory meal.
Today, I center much of my personal meal planning on plant proteins, paired with vegetable sides. This recipe, however has the vegetable as the hero ingredient, with the plant protein added for seasoning and texture.
Simplifying Plant Based Meals
Because my family still eats meat, meal time typically means creating two separate recipes. Often, I can simply make myself tofu or tempeh and add it to whatever side dishes I’m serving the rest of the gang. Making a separate recipe is often out-of-the-question… unless I can make it super easy in just one pan.
This recipe simply involves one pan and a microwave. Easy-peasy. Although fresh green beans are a snap, I like having frozen beans on hand. Most grocers have the microwave-in-a-bag variety of frozen beans. Microwave the green beans for 3 minutes instead of 5 and then toss into the pan with sautéed shallots and plant based chorizo.
A Super Flexible Recipe
The animal lover in me hates to tell you this, but you insist… you can easily substitute dairy butter and pork chorizo into this recipe. Heck, you can add nearly any meat… plant based or not and it’ll surly be delicious. (I may try a tofu taco meat version someday soon.)
Yet, I beg you to try this plant based version first. We can all do well by increasing our intake of veggies & plants. Click on these links to learn more about Miyoko’s Butter or the Simple Truth Sausage. Why not check the box with a delicious and simple recipe that everyone will love? 🙂
This recipe works well as side or entree
- 1 bag Birds Eye Steamfresh Whole Green Beans
- 1 Simple Truth Plant-Based Meatless Chorizo Sausage (just one sausage), diced
- 1 shallot, thinly sliced
- 1 Tbsp garlic powder
- 3 Tbsp Miyoko’s Cultured Vegan Butter
- 2 tsp salt (to taste)
- 1/2 tsp black pepper (to taste)
- Add sliced shallot to a large pan with 1 Tbsp of butter, stir until translucent
- Microwave the green beans on high in the unopened bag for 3 minutes. This is less than the package directions, but help ensure they don’t overcook. Let them sit in the microwave to cool once done.
- Add diced sausage to the shallots
- Cook the shallots and sausage, stirring occasionally, until they both are browned
- Take the green beans out of the microwave, open the bag and add them directly to the pan with shallots and sausage. (Make sure they’ve cooled enough before opening the bag.)
- Add garlic powder, salt, pepper and 2 Tbsp of butter to the pan and stir to incorporate
- Serve with your choice of entree or eat as a meal