Adding vegetables to watermelon salad should be a reasonable thing to do these days. Do we need a watermelon salad with cheese? Honestly, not really, but I have a good reason not to add cheese. If you search the World Wide Web, you will find tons of recipes with cheese, and especially feta cheese.
Adding cheese to fruits is not a bad thing, but sometimes the taste of the cheese can overpower the taste of the fruit. You may wonder if there is an alternative. Of course, there is!
Vegetables such as celery, and radishes and even watercress and spinach will elevate the taste of your watermelon fruit. Celery is an excellent source of antioxidants nutrients. Radishes, on the other hand, is a common ingredient in a salad. A radish is a root crop with a pungent or sweet tasted with many significant health benefits.
My recipe of Watermelon with Celery and Radish is so simple that you can even have your kids help you. It is an updated version of the Thai-Style Radish and Watermelon Salad from Food & Wine. The recipe from Food & Wine is great but many of the ingredients maybe a bit difficult to find.
I decided to create a simpler version with ingredients you can easily find in your local market. Peppers, scallions, radish, and celery are the ingredients of choice. The original recipe has Asian fish sauce, and I substitute it for oyster sauce. Not a bad idea at all. Oyster sauce is sweet and salty and goes perfectly with many juicy fruits.
If you want a crunchy texture with any salad, celery, radish, and peppers are good ingredients to add. Not only you gain tons of nutrients, but your stomach will also be happy. And don’t forget that this is a great salad for picnic, barbecues and any other ways to choose to entertain.
Watermelon Salad with Celery and Radish
- ¼ cup plus 2 tablespoons fresh lime juice
- 1 tablespoon oyster sauce
- 1 tablespoon chili sambal or ½ teaspoon gemma’s pineapple hot sauce
- 2 teaspoons finely grated fresh ginger
- Kosher salt and freshly ground pepper
- One 5 pound- watermelon - rind and seeds removed flesh cut into ½ inch chunks (about 2 cups)
- 12 radishes very thinly sliced
- 8 scallions thinly sliced
- 2 - 3 celery thinly sliced
- 1 - 2 tablespoon shopped parsley
- 6 - 8 mini peppers thinly sliced
- In a large bowl, whisk the lime juice with the oyster sauce, hot sauce, and ginger. Season the dressing with salt and freshly ground pepper. Add the watermelon, radishes, scallions, parsley sweet peppers, and celery. Toss well and serve right away if preferred. It also can be stored in the refrigerator for a few minutes of a couple of hours until serving time.