PaleOMG's Thai Watermelon Salad


I made this recipe entirely from produce and products I found at Natural Grocers! In case you didn’t know, right now watermelon, carrots, celery, cucumber, garlic, radishes and fresh herbs are all in season! That means its time to load up on any and all produce to make huge fruit and veggie salads! Then all you need is a little dressing to go on top. This time around, I created a Thai-style dressing to go on top, since I’ve been craving Asian flavors lately!

– Juli Bauer, PaleOMG

For the Salad
1 small organic watermelon, cubed
1⁄2 large organic English cucumber, quartered
1 medium organic carrot, quartered
1 stalk of organic celery, sliced
3 small organic radishes, thinly sliced
1 medium organic orange bell pepper, chopped
2 organic green onions, chopped
1⁄4 cup lightly packed organic cilantro, roughly chopped (plus extra for garnish)
8 organic mint leaves, roughly chopped (plus extra for garnish)
1⁄4 teaspoon fine salt
1⁄4 cup cashews, finely chopped
For the Dressing
1⁄3 cup coconut aminos
3 tablespoons avocado oil
1 tablespoon sriracha
1 teaspoon freshly grated organic ginger
1⁄2 teaspoon fish sauce
1 organic garlic clove, minced
  1. Combine all watermelon, vegetables, and herbs in a large serving bowl.  Sprinkle with salt and mix to combined.
  2. Place all ingredients for the dressing in a large jar and shake until completely combined.
  3. When ready to serve, pour the dressing on top of the watermelon salad, mix to combine, then top with chopped cashews and garnish with fresh cilantro and mint leaves.  Serve immediately.