Burmese Watermelon Salad
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PortionsChef Rebecca Peizer from The Culinary Institute of America shows us how to make a healthful and delicious Burmese Watermelon Salad, packed with flavor and texture. Cubes of juicy and crisp watermelon are tossed with shredded coconut, toasted peanuts, sesame seeds, lentils, green beans, mint and a soy dressing.
Ingredients
2 lb Red watermelon, cut into ½-inch dice
3 ea Firm avocado, cut into ¼-inch dice
1 cup Green lentils, cooked
1 cup Green beans, cooked, cut into ¼-inch pieces
3 Tbsp Ginger, minced
3 ea Kaffir lime leaves, fine julienne
1 cup Peanuts, skinless
¼ cup Black sesame seeds
¼ cup White sesame seeds
1 cup Coconut flakes
¼ cup Lime juice
2 Tbsp Sugar
¼ cup Soy sauce
¼ cup Fish sauce
1 tsp Salt
½ cup Peanut oil
½ cup Mint leaves, torn
Directions
- Combine watermelon, avocado, lentils, green beans, ginger and kaffir lime leaves in bowl. Toss gently to combine.
- Heat a sauté pan on medium heat and add peanuts. Toast until browned and add sesame seeds and coconut. Toss frequently until coconut is browned and toasted. Remove from pan and cool.
- Combine lime juice, sugar, soy sauce, fish sauce, and salt in a bowl. With a whisk, slowly add peanut oil to combine.
- Pour dressing over the watermelon, add the toasted ingredients and toss gently to combine. Garnish with mint. Season to taste.
- Serve at room temperature.
