Wedges of juicy summer watermelon are topped with a tangle of sprouts, pistachios, and mint dressed in a simple lime dressing. This vegan and gluten free no-cook salad is perfect for the summer season!
First things first, happy summer solstice! Today is officially the first day of summer and the longest day of the year. It’s a time for celebrating life and embracing not only the sun that gives us warmth but the one that lights our souls. We often forget what fuels us and gives us inspiration. It is often easy to stray from your dreams and become lazy and sedentary in the day to day. I’ve been trying to hold on to that fire lately and rediscover what my passions in life are. What better day to do this than today?
I decided to post a solstice inspired salad today full of summer vibes. Like many of the things I post, this beauty has been swimming around in my head for a couple of weeks. I wanted to create a watermelon wedge salad with a tangle of sprouts on top. Throughout this week various other salad add-ins popped into my head. The result is what you’ll find below. It always amazes me how my posts come together. You would think I’ve always got food on the brain. And actually, you would be right 😉
I’m really digging this salad. It is one of the best I’ve ever had, and that’s saying a lot because I’ve eaten tons of salads! Due to the fragility of the sprouts, I would wait to dress the salad until right before you serve it. The acid in the lime juice tends to wilt the sprouts rather quickly. I used buckwheat sprouts because it is what I had on hand, but feel free to experiment. I added a bit of fresh mint to the salad because I love it with watermelon and I have a giant pot of it growing outside. If you can’t get your hands on any, basil, tarragon, or lemon balm would be absolutely delicious.
Watermelon Wedge Salad
- Total Time: 15 minutes
- Yield: 8 servings
- Diet: Vegan
Description
Wedges of juicy summer watermelon are topped with a tangle of sprouts, pistachios, and mint dressed in a simple lime dressing. This vegan and gluten free no-cook salad is perfect for the summer season!
Ingredients
- 8 small/medium wedges of watermelon
- zest of 1 small lime
- juice of 1/2 a lime
- 1 tsp extra virgin olive oil or avocado oil
- 1/4 tsp pure maple syrup (or honey or agave)
- 1/4 cup raw pistachios
- 1/4 cup flaked unsweetened coconut
- 1 tbsp hulled hemp seeds
- 1 tbsp julienned fresh mint leaves, plus more for garnish
- 2 cups sprouts/microgreens of your choosing
- smoked sea salt or other flaky sea salt to serve
Instructions
In a medium sized bowl, whisk together the lime zest, juice, olive oil, and maple syrup. Add in the pistachios, coconut, hemp seeds, and mint and toss to coat in the dressing. Add the sprouts last, carefully tossing to combine everything. Serve a tangle of the sprout salad on top of each watermelon wedge. Garnish with a pinch of flaky sea salt and a bit of mint.
Makes 8 side servings/wedges.
- Prep Time: 15 minutes
- Category: salad
I was able to go to the farmers market again this past weekend. Within seconds of stepping into the lively hubbub, I spied a mound of purple cauliflower and immediately made the decision to take one home with me. I love that about the farmers market. I go in without a plan and let whatever beauties are there dictate one for me. In addition to the cauliflower, I made it home with some lacinato kale, brussels sprouts, and a trio of alfalfa, fenugreek, and radish sprouts. All of it was grown rather close to home, even in a big, urban place like Houston.
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