This delicious and refreshing salad is perfect for those hot summer days. Featuring cold, crisp and sweet watermelon, it also adds the savory notes to the mix with sesame oil and soy sauce. The radishes add a nice crunch and the avocado ensures the dish is creamy. This is one you want to make immediately and it will become a family favorite!
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| Prep Time | 10 minutes |
| Cook Time | 40 minutes |
| Servings |
people
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Ingredients
- 1.5 cups Brown Rice uncooked
- 1 Avocado
- 2 cucumber
- 4 TBSP soy sauce low sodium
- 2 TBSP white wine vinegar (apple cider vinegar will make it more fruity)
- 4 tsp sesame oil
- 15 oz watermelon ripe
- 2 radishes
- 2 oz cashews chopped
Ingredients
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Instructions
- Cook the brown rice according to the directions on the package
- Cut the watermelon into 1/2" squares.
- Thinly slice the cucumbers into rounds and then half again into " moons"
- Thinly slice the radishes into rounds and then cut into quarters
- Prepare the avocado by removing the pit and scooping out the flesh from both halves. Then slice into thin strips.
- Place the cashews in a ziplock bag. Close the bag tightly and using the bottom of a pan, lightly pound the cashews to break them into pieces
- Once the rice has finished cooking, let it rest off the burner to allow it to cool for at least 5 minutes.
- Using a mixing bowl, combine the soy sauce, sesame oil, white wine vinegar. Mix well to ensure the oil is fully integrated.
- To plate, place the rice on a plate or in a bowl. Top with the cucumber, radish, watermelon and avocado. Dust the dish with the cashew pieces and pour a fourth of the sauce on top of each serving.
Recipe Notes
While the dish is prettiest with the ingredients separated, it is recommended to mix everything up prior to eating. It tastes best combined together, with a little of each flavor and texture in each bite.
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