Watermelon and Snap Pea Salad with Mint

The secret ingredient to this refreshing watermelon salad from Food & Wine's Justin Chapple is the Asian dressing, which gets an umami-rich flavor from fish sauce.

  • Total Time:
  • Servings: 4 to 6
KEY: Salads

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  • 3 tablespoons unseasoned rice vinegar
  • 2 tablespoons minced shallot
  • 2 tablespoons canola oil
  • 2 tablespoons toasted sesame seeds
  • 1 1/2 tablespoons Asian fish sauce
  • One 2 3/4-pound piece of seedless watermelon, peeled and cut into 3/4-inch pieces (1 1/2 pounds of chunks)
  • 1/2 pound sugar snap peas, strings removed and peas thinly sliced on a bias
  • 2 cups mint leaves, coarsely chopped
  • 1 cup torn pea shoots (1 ounce)
  • Kosher salt

How to make this recipe

  1. In a small bowl, whisk the rice vinegar and shallot; let stand for 5 minutes. Whisk in 
the canola oil, sesame seeds and fish sauce.

  2. In a large serving bowl, toss the watermelon with the snap peas, mint and 
pea shoots. Add the dressing and toss well. Season with salt and toss again. Serve 
right away.

Suggested Pairing

Pear-scented Pinot Gris.

Contributed By Photo © Con Poulos Published August 2016

1082759 recipes/watermelon-and-snap-pea-salad-mint 2016-07-14T13:24:47+00:00 Justin Chapple fast|4 august-2016 recipes,watermelon-and-snap-pea-salad-mint 1082759

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