Recipe: Sweet-and-savoury watermelon salad | Vancouver Sun

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Savour the final flavours of summer with this watermelon salad recipe shared by Chef Justin Cheung, co-owner of the Potluck Hawker Eatery. Sweet and savoury, it’s a fresh, side option for an early fall dinner.

Watermelon salad

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Dressing

2 oz. fish sauce (can substitute vegan fish sauce)

2 oz. lime juice (equal to juice of one large lime)

1 oz. white sugar

½ tsp. (2.5 mL) dried chili flakes (can add 1 bird’s eye chili finely sliced for more heat)

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Salad

2 cups (500 mL) watermelon, diced 1-inch cubes

6 each cherry tomatoes, halved

1 each shallot, finely sliced

1 salted cooked duck egg, crumbled (can substitute for feta or vegan feta)

2 tbsp. (15 mL) crushed toasted peanuts (or desired nut, such as almonds)

5 leaves fresh Thai basil

10 leaves cilantro

10 leaves fresh mint

Make the dressing by mixing all ingredients together until sugar is dissolved. Add the dressing to the salad. Add the crumbled salted duck egg (optional). Tear herbs and add peanuts (sub in alternative nuts as needed). Mix together and serve on your favourite platter. Garnish with additional fresh herbs to your liking. Enjoy.

Serves 2-4 as a side dish.

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