• Burmese Watermelon Salad


    8 portions

    • Ingredients
    • Red watermelon, cut into ½-inch dice
      2 lb.
    • Firm avocado, cut into ¼-inch dice
      3 ea.
    • Green lentils, cooked
      1 cup
    • Green beans, cooked, cut into ¼-inch pieces
      1 cup
    • Ginger, minced
      3 Tbsp.
    • Kaffir lime leaves, fine julienne
      3 ea.
    • Peanuts, skinless
      1 cup
    • Black sesame seeds
      ¼ cup
    • White sesame seeds
      ¼ cup
    • Coconut flakes
      1 cup
    • Lime juice
      ¼ cup
    • Sugar
      2 Tbsp.
    • Soy sauce
      ¼ cup
    • Fish sauce
      ¼ cup
    • Salt
      1 tsp.
    • Peanut oil
      ½ cup
    • Mint leaves, torn
      ½ cup


    1. Combine watermelon, avocado, lentils, green beans, ginger and kaffir lime leaves in bowl. Toss gently to combine.
    2. Heat a sauté pan on medium heat and add peanuts. Toast until browned and add sesame seeds and coconut. Toss frequently until coconut is browned and toasted. Remove from pan and cool.
    3. Combine lime juice, sugar, soy sauce, fish sauce, and salt in a bowl. With a whisk, slowly add peanut oil to combine.
    4. Pour dressing over the watermelon, add the toasted ingredients and toss gently to combine. Garnish with mint. Season to taste.
    5. Serve at room temperature.