Next in our summer salad series, which is as much a dedication to seasonal cooking as it is a Hail Mary intermission between cheese-filled pancakes and homemade waffle cones, we have this easy blend of watermelon, snow peas, and edamame.
And have you ever been told to put salt on your watermelon, to bring out the flavour? That’s what the dressing does, but through the vehicle of toasted sesame oil and soy sauce. Can life get better? I submit that it cannot.
(thrown together with what I had in my cupboard; for added flavour, try Joy the Baker’s original recipe: Snap pea, watermelon, and edamame salad with sesame vinaigrette)
- 3 c. chopped watermelon
- 2 handfuls snow peas, cut on the bias
- 3/4 c. shelled thawed edamame
- 2 tsp. toasted sesame oil
- 1 T. Dijon mustard
- 1 T. soy sauce
- 1/4 c. olive oil
- 1/2 tsp. garlic powder
- salt and pepper to taste
- Combine watermelon, snow peas, and edamame.
- In lidded jar, combine oils, mustard, soy sauce, and seasonings. Shake to combine.
- Toss salad with dressing to taste. Store leftovers covered in fridge for up to four days.