This is another recipe from Cook, Share, Eat Vegan by Áine Carlin. I chose to try this recipe because we are currently in the middle of a hot summer and it looked like a fresh, summer salad with interesting combinations I don’t usually explore. Also, I had so much watermelong on hand…thank you Costco😊
Ingredients:
2 ¾ oz watercress (I went to three grocery stores and could not find watercress ANYWHERE. I looked up a good substitute and settled for arugula instead)
1 small watermelon, sliced into wedges
1 small cucumber, sliced in ribbons
1 diced celery stalk
1 scallion (I used a green onion)
1 tsp fresh mint
Handful of pumpkin seeds
Tahini Sauce (Combine 3 Tbsp tahini, juice of ½ a lemon, ¼ tsp salt, ½ Tbsp cider vinegar, ½ Tbsp maple syrup and 3-5 Tbsp water)
Make a bed of watercress (or arugula) in a large, shallow bowl or serving tray.
Add the watermelon wedges.
Add cucumber, celery and scallion.
Whisk together the Tahini Sauce recipe and drizzle over the salad.
Sprinkle mint and pumpkin seeds on the top of the salad.
Simplicity rating: ⭐ ⭐ ⭐ ⭐ This rating would have been 5 stars if I wasn’t so frustrated by my failed watercress mission. Assembly was really easy.
Vegan rating: ⭐ ⭐ ⭐ I’m not usually a fruit-on-salad person, so maybe this rating will go up as I get used to that concept. It was certainly fresh and had good flavours.
Carnivore rating: ⭐ ⭐ “The flavours don’t match for me.”
Kid rating: ⭐ ⭐ “Can I just have the cucumber part?”
So, not a huge hit in my house, but if you are a fruit-on-salad person this might be just what you are looking for. The Tahini Sauce was an interesting addition to my repertoire and I might explore trying that on more things. Anyways, a fresh and unique salad for summer!
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