Watermelon Poke
Ingredients
The sauce
-
1
tablespoon
honey
-
¾
teaspoon
cayenne
-
¾
teaspoon
fine-grain sea salt
-
1
tablespoon
freshly squeezed lemon juice
-
¼
cup
unseasoned (brown) rice vinegar
-
⅓
cup
soy sauce
-
2
tablespoons
extra-virgin olive oil
-
2
tablespoons
toasted sesame oil
-
zest of 1
lemon
-
1
inch cube
fresh ginger, peeled and grated
The watermelon
-
3
pounds
seedless watermelon
Instructions
- Make the sauce by blending lemon zest, ginger, honey, cayenne, and salt until smooth. Add lemon juice, rice vinegar, and soy sauce, then drizzle in the oils.
- Cut the watermelon into ½-inch to ¾-inch cubes and place in a bowl. Pour the sauce over the watermelon and gently toss. Refrigerate for a few hours or overnight, tossing occasionally.
- Use a slotted spoon to serve the watermelon poke, shaking off excess sauce. Reserve any leftover sauce for seasoning.
Nutrition Facts (estimated)
Servings
6
Calories
172
Total fat
9g
Total carbohydrates
21g
Total protein
2g
Sodium
1013mg
Cholesterol
0mg
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