Watermelon and Snap Pea Salad with Mint

Name: Watermelon and Snap Pea Salad with Mint
Total time: 30 min
Ingredients: 3 tablespoons unseasoned rice vinegar; 2 tablespoons minced shallot; 2 tablespoons canola oil; 2 tablespoons toasted sesame seeds; 1 1/2 tablespoons 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

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

By

Justin Chapple

Updated on August 1, 2016

Watermelon and Snap Pea Salad with Mint — Photo: © Con Poulos

Total Time:

30 mins

Yield:

4 to 6

Ingredients

3 tablespoons unseasoned rice vinegar
2 tablespoons minced shallot
2 tablespoons canola oil
2 tablespoons toasted sesame seeds
1 1/2 tablespoons 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

Directions

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.
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.