• Jonathan Desai

Watermelon Salad with Lemon and Coriander Seed Dressing


This summery salad is full of nutritious fresh fruits and herbs for an anytime meal you can feel good about!




Ingredients: For the dressing

  • ½ teaspoon coriander seeds

  • Juice of 2 lemons

  • 3 tablespoons sugar

  • ½ teaspoon salt

  • ¼ teaspoon freshly cracked black pepper

  • ¼ cup olive oil

Ingredients: For the salad

  • 1 Asian pear, cubed

  • Juice of ½ lemon

  • 3 cups watermelon, cubed

  • 1 cup cherry tomatoes, halved

  • 1 cup mixed radishes and turnips, cubed

  • 2 tablespoons fresh parsley, finely chopped

  • 2 tablespoons fresh basil, finely chopped

  • 5 cups mixed salad greens

Instructions:

  1. Combine the pear cubes with the lemon juice in a small bowl, and set aside.

  2. Make the dressing: Toast the coriander seeds in a skillet set over medium heat until lightly golden. Then grind the seeds fine with a mortar and pestle. Combine the ground coriander, lemon juice, sugar, salt, and pepper in a bowl, and whisk to dissolve the sugar. Slowly whisk in the oil.

  3. Drain the pear, and place the cubes in a salad bowl. Add the watermelon, cherry tomatoes, radishes and turnips, parsley, and basil. Toss to combine. Add the salad greens, toss again, and drizzle with the dressing. Serve immediately.

This featured recipe has been adapted from the cookbook Sunday Suppers: Recipes and Gatherings by Karen Mordechai (© Clarkson Potter, 2014). For more delicious dishes, pick up your own copy of Sunday Suppers: Recipes + Gatherings on Amazon.com.


Courtesy of Reminder Media, American Lifestyle

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