It's not a picnic without watermelon. We've swapped the tuna in a traditional Hawaiian poke bowl for sweet, juicy cubes of the fruit and turned up the heat with chipotle and fresh ginger. This recipe makes extra dressing, so you'll have plenty for your next salad.
- Prep time 30 minutes
- Total time 30 minutes
- Portion size 4 servings
- Credits : Canadian Living Magazine
Ingredients
Dressing:
Salad:
Method
Dressing: In blender, purée together vinegar, miso paste, lemon juice, mayonnaise, ginger, honey and garlic. With motor running, gradually add oil in thin steady stream until smooth; set aside. (Make-ahead: Refrigerate in airtight container for up to 5 days.)
Salad: In saucepan of boiling water, cook edamame for 2 minutes. Drain and rinse under cold water until cool; drain well. Toss with 1/4 cup of the dressing.
Halve cucumber lengthwise; using spoon, scrape out and discard seeds. Thinly slice each half crosswise. Toss with jalapeño peppers (if using). Arrange watermelon, spinach, avocado, edamame and cucumber mixture in 4 bowls; sprinkle with sesame seeds. Drizzle each bowl with about 1/4 cup of the remaining dressing. Reserve remaining dressing for another use.
Tip from The Test Kitchen: For a heartier dish, double the avocado and serve with brown rice, Buddha bowl–style.
Nutritional facts Per serving: about
- Fibre 8 g
- Sodium 428 mg
- Sugars 21 g
- Protein 9 g
- Calories 519
- Total fat 40 g
- Potassium 1005 mg
- Cholesterol 2 mg
- Saturated fat 4 g
- Total carbohydrate 37 g
%RDI
- Iron 23
- Folate 93
- Calcium 9
- Vitamin A 43
- Vitamin C 62
