Fresh Thai-Spiced Watermelon Salad with Lime and Fish Sauce
A refreshing and vibrant watermelon salad featuring a unique blend of sweet, salty, and spicy Thai-inspired flavors with a homemade lime fish sauce dressing. Perfect for hot summer days and quick to prepare.
- Prep Time: 15 minutes
- Cook Time: 0 minutes
- Total Time: 15 minutes
- Yield: 4 servings 1x
- Category: Salad
- Cuisine: Thai
Ingredients
Scale
- 4 cups (600g) ripe watermelon, cut into 1-inch bite-sized cubes, seedless if possible
- Juice of 2 large limes (about 4 tablespoons / 60ml)
- 2 tablespoons (30ml) fish sauce (preferably Red Boat brand)
- 1 tablespoon (15g) brown sugar or palm sugar
- 1 teaspoon fresh red chili flakes (adjust to taste)
- ¼ cup (10g) chopped fresh cilantro
- 2 tablespoons (5g) chopped fresh mint
- 1 small shallot, thinly sliced
- ¼ cup (30g) roasted peanuts, roughly chopped
- Optional: thinly sliced cucumber or red bell pepper for extra crunch and color
Instructions
- Cut watermelon into 1-inch bite-sized cubes, removing any seeds. Place cubes in a mixing bowl and keep chilled until ready to assemble.
- In a small bowl or jar, combine lime juice, fish sauce, and brown sugar. Whisk or shake until sugar dissolves. Add red chili flakes and mix well. Taste and adjust seasoning if needed.
- Thinly slice the shallot and finely chop cilantro and mint. Slice optional cucumber or red bell pepper if using.
- Pour the dressing over the watermelon cubes and gently toss to coat without breaking the fruit.
- Add shallots, herbs, and optional veggies. Stir lightly to combine evenly.
- Roughly chop roasted peanuts and sprinkle over the salad just before serving.
- Chill the salad in the refrigerator for 10-15 minutes to meld flavors, or serve immediately. Serve cold for best refreshment.
Notes
Use a serrated or very sharp knife to cut watermelon to avoid crushing the flesh. Drain excess watermelon juice before adding dressing to prevent a watery salad. Add peanuts last to keep them crunchy. Adjust chili flakes to your preferred heat level. For vegan version, substitute fish sauce with soy sauce or tamari mixed with lime juice and a pinch of seaweed flakes.
Nutrition
- Serving Size: 1 cup (150g)
- Calories: 70
- Sodium: 450
- Fat: 3
- Carbohydrates: 18
- Fiber: 1
- Protein: 1
Keywords: watermelon salad, Thai salad, fish sauce dressing, lime dressing, summer salad, spicy salad, fresh herbs, easy salad recipe