Watermelon Steak Salad
This is my 150th recipe on my blog which is definitely an achievement for me. I was meaning to blog for so many years and somehow didn’t work out for me. I guess as they say there is a right time and place for everything holds so true. It just happened that I found the right person to do my web design and I started posting one recipe after the other. For this milestone the recipe had to be special. What better than this stunning Watermelon Steak Salad that I created for a contest on Instagram.
This is such a simple salad to make but the effect is pretty extraordinary. The plate is filled with goodness, health, crunch, color and a whole lot of fun. The contest was called Fancy Plating and it was indeed a pleasure to take part.
I was looking to make a big impact without sweating too much. This did it for me. I also think the picture was pretty stunning and I absolutely did justice to my creation.
The main role in the salad is played by watermelon with coconut aminos, vinegar and chili powder playing the regular supporting role. The pretty pansies, crunchy cucumbers, beautiful blackberries, gorgeous greens and the ravishing red leaf lettuce are the co-stars. Wait, I just did a wordplay with alliteration. Is that not cool? I still remember wordplay from my Literature classes when I was in college. Of course I haven’t forgotten the sea salt which is the guest star.
Let’s talk briefly about coconut aminos, it is derived from fermenting coconut sap which is low in sodium and ideal for people watching their salt intake. It is vegan, soy free and gluten free and is full of amino acids as well. I also love the taste and the deep amber hue.
The only time consuming part of this salad for me was cutting the watermelon and getting the right shape. The dressing and the other elements are very simple.
This is a perfect salad for hot days and since summer is almost here, I’m surely going to add this dish to my repertoire.
- 4 watermelon steaks or cut into 3 ½” by 1 ½” chunks
- 6-8 thinly sliced cucumber
- 8-10 blackberries
- 6-8 red leaf lettuce
- Edible flowers, I used pansies
- Microgreens for garnish
- For the dressing:
- 5-6 tbsp coconut aminos
- 1-2 tbsp red wine vinegar
- Salt to taste
- ½ -1 tsp red chili powder
- Few crystals of maldon sea salt
Mix the dressing ingredients. Place the watermelon chunks in a serving plate.
Roll the cucumber strips and place on the plate.
Place the flowers, microgreens, lettuce and blueberries and arrange so that everything looks pretty and fancy. Pour the dressing over the elements.
Finally garnish with sea salt crystals and serve.
The famous proverb "you are what you eat” as quoted by the French author Anthelme Brillat-Savarin is very true. Food nourishes you from the inside out. Good health is of utmost importance to me. Vegetarianism and Veganism are gaining immense popularity these days. Natural, organic, healthy and homemade is my mantra.
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