Thai Watermelon Salad
Ingredients
| 6 cups | 1.4 l | Diced watermelon |
| 1 tbsp | 15 ml | Minced fresh ginger |
| 1/2 cup | 120 ml | Seasoned rice vinegar |
| 1/2 cup | 120 ml | Orange juice |
| 1/8 cup | 30 ml | Toasted sesame oil |
| 1/2 cup | 120 ml | Extra virgin olive oil |
| 1 tsp | 5 ml | Light soy sauce |
| 4 ounces | 115 g | Organic baby greens |
| 3 cups | 720 ml | Cooked al-dente cooled brown rice |
| 1 cup | 240 ml | Chopped scallions |
| 1/2 cup | 120 ml | Chopped cilantro |
| 1 serving | Dry roasted salted peanuts | |
| 1 dash | Cracked pepper | |
| — | Garlic |
Instructions
- Whisk together the ginger, garlic, vinegar, juice, oils and soy sauce.
- Arrange the greens on a serving platter or up to 8 individual serving plates.
- Toss the rice with 2/3 of the dressing.
- Press each serving of the rice mixture into a small cup and invert onto the plate, creating an individual serving of rice. Place on the greens.
- Toss the watermelon with the remaining dressing and spoon the watermelon over the rice and greens.
- Sprinkle the scallions, cilantro and peanuts over the watermelon.
- Garnish with fresh cracked pepper to taste. If desired, add grilled chicken, salmon or shrimp for an entree salad.