Spicy Vegan Watermelon Salad
Ingredients
Dressing
-
¾
teaspoon
ground chilies
-
½
teaspoon
freshly ground black pepper
-
¼
cup
avocado oil
-
1
teaspoon
lime zest
-
2
tablespoons
lime juice
-
1
tablespoon
maple syrup
-
1
teaspoon
Tamari
-
to taste
sea salt
Salad
-
½
cup
salted corn nuts
-
7-8
cups
chopped watermelon
-
⅔
cup
cherry tomatoes, halved
-
½
small
red onion, thinly sliced
-
1
ripe
avocado, pitted and diced
-
1
small
Fresno chili, very thinly sliced (optional)
-
¼
cup
fresh basil leaves, thinly sliced
-
to taste
flaky salt, such as Maldon
Instructions
- Heat the avocado oil in a small skillet and pour it over the ground chilies and black pepper, stirring to combine.
- Let the mixture cool for 5 minutes, then whisk in lime zest, lime juice, maple syrup, Tamari, and salt.
- Grind the corn nuts in a food processor until finely chopped and set aside.
- On a large platter, arrange the chopped watermelon and drizzle half of the dressing over it, sprinkling with flaky salt.
- Add the halved cherry tomatoes, red onion slices, diced avocado, sliced Fresno chili, and sliced basil on top.
- Drizzle the remaining dressing over the salad and season with flaky salt again.
- Sprinkle the ground corn nuts on top and add more lime zest if desired, then serve immediately.
Nutrition Facts (estimated)
Servings
6-8
Calories
250
Total fat
15g
Total carbohydrates
30g
Total protein
5g
Sodium
200mg
Cholesterol
0mg
You might also like