Spicy Watermelon Salad (True Food-Inspired!) Recipe
A refreshing and vibrant Spicy Watermelon Salad inspired by True Food, combining sweet watermelon, crisp cucumber, juicy tomatoes, and creamy avocado with a kick of Calabrian peppers, dressed in a creamy turmeric mango vinaigrette and finished with crunchy Marcona almonds, seaweed, and sesame seeds for a perfect side dish.
- Prep Time: 10 minutes
- Cook Time: 0 minutes
- Total Time: 20 minutes
- Yield: 2 servings
- Category: Side Dish
- Method: No-Cook
- Cuisine: American
- Diet: Vegetarian
Ingredients
Salad Ingredients
- 3 cups watermelon, cut into 1-1 ½ inch cubes
- 1 cup cucumber, cut into 1-inch chunks
- 1/2 cup cherry or grape tomatoes, halved (or heirloom tomatoes, cut into bite-sized pieces)
- 1/2 large ripe avocado, cut into 1/2-1 inch pieces (optional)
- 1-2 Tbsp finely chopped Calabrian peppers
Dressing
- 3-4 Tbsp Creamy Turmeric Mango Vinaigrette (prepared separately)
Garnish
- 2-4 Tbsp chopped Marcona almonds (or toasted slivered almonds)
- 2 pinches flaky sea salt
- 1-2 sheets roasted seaweed snacks, crumbled (plain/sea salt, optional)
- Sesame seeds (optional)
Instructions
- Prepare Dressing: If not already made, prepare the Creamy Mango Turmeric Dressing first and set it aside for use in the salad.
- Combine Salad Ingredients: In a medium-large mixing bowl, add the cubed watermelon, cucumber chunks, halved cherry tomatoes, avocado pieces, and finely chopped Calabrian peppers. Toss gently to mix all the ingredients evenly.
- Add Dressing: You have two options: for a visually appealing presentation, transfer the mixed salad to a serving platter and drizzle the dressing on top. Or, for a balanced flavor, add the dressing directly to the mixing bowl and gently toss until just combined. Taste and adjust by adding more Calabrian peppers for extra heat or more dressing for sweetness and brightness. The recipe uses the full amounts for both.
- Garnish and Serve: Divide the dressed salad between serving plates and garnish each with 1-2 tablespoons chopped Marcona almonds, a pinch of flaky sea salt, crumbled roasted seaweed snacks, and sesame seeds if using. Enjoy immediately.
- Storage Tips: Best eaten fresh, as leftovers will become soggy. This salad is not suitable for freezing.
Notes
- For a spicier salad, increase the amount of Calabrian peppers to taste.
- Avocado is optional but adds a creamy texture and richness to the dish.
- Toasted slivered almonds can be used as a substitute for Marcona almonds.
- Adjust the Creamy Turmeric Mango Vinaigrette to suit your preferred level of sweetness and tang.
- This salad is best served fresh; avoid making it too far ahead to prevent sogginess.