Watermelon-Mint Salad with Toasted Rice and Szechuan Vinegrette

Have any of you ever tried a watermelon salad before? My dad once had it- before it was a thing- at a Portland bar called Expatriate. And he’s raved about it ever since.  Now, these salads are poping up everywhere! I realized- I need to hop on this bandwagon. So here I am, with my own brainchild recipe.   
 

watermelon salad

Don’t mind the tomatoes- I decided not to use them šŸ™‚

  

Featuring elements from both Expatriate– mint, toasted ground rice, the vinegrette- and A Cozy Kitchen– lime, + jalapeƱo. 

I just have to say that I’m very happy with the results. 

  

The key to getting this recipe right is the watermelon. Invest in a good one- it’ll make all the difference, while still only being $3. Get a watermelon that sounds deep and hollow when you knock on it. Also be sure it is dense- heavy for its relative size. But for this recipe, you only need 3lbs. 

   

Serves 2, as an appetizer 

Ingredients: 

1 3lb seedless watermelon, in bite-sized cubes

1/4 cup packed fresh mint leaves, loosely chopped

1 tbs white jasmine rice

For the vinegrette:

2 tbs lime juice 

1/2 tsp grated ginger

1/2 tsp jalapeƱo, cleaned and finely chopped

1/4 cup rice vinegar 

1 tsp sesame oil

1 tsp hoisin sauce

Method of preparation: 

Place watermelon and mint in a bowl. Set aside. 

In a small pan, toast rice over medium-low heat, until golden brown, ~10 minutes, stirring constantly. Place in food processor and pulse it until fine but not powdered. Set aside.

In a small bowl, whisk together the vinegrette ingridients. Pour over watermelon and mint, and toss. 

Wait 5-10 minutes for the watermelon to marinate. Pour out liquid, if desired.

When ready to serve, sprinkle with ground rice. 

  

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