Watermelon Salad with Cranberry Lemon Ginger Dressing

Watermelon is one of my favorite summertime sweets, who needs candy when you can have watermelon? It’s sweet and hydrating and you can do so many fun things with it. Whether you’re grilling it, infusing it with vodka, making a sorbet or turning it into a salad, it’s delicious either dressed up or plain.

I’m a big fan of things that are sweet and tart and dressing the watermelon with a cranberry dressing adds just the right amount with a nice zing. Toss in some radishes, cucumbers, mint and sprouts and you have a carnival of textures and flavors that sync up in a beautiful way.

Watermelon Salad with Cranberry Lemon Ginger Dressing

Prep Time: 10 mins | Cook & Assembly Time 20 mins

Number of Servings: 4


1/2 of a watermelon, cut into small cubes

3 red radishes, chopped

3 persian cucumbers, half rounds sliced paper thin

2 watermelon radishes, half rounds sliced paper thin

1/4 cup sprouts

1/4 cup mint, chopped finely

Quick Pickled Red Onion & Jalapeno 

2 jalapenos, deseeded and sliced into paper thin rounds

1 small red onion, sliced into paper thin rounds

1 clove garlic

1/2 cup red wine vinegar

1/2 cup water

2 tbsp coconut sugar

1/2 tbsp sea salt

Cranberry Lemon Ginger Dressing

1/4 cup cranberry sauce, (I used the 365 brand from Whole Foods)

Juice of 1 lemon

2 tbsp of olive oil

1 tbsp maple syrup

1 tsp of fresh grated ginger (or you could use ginger paste)

To start this recipe you’ll want to make the quick pickled red onion and jalapenos first. This is so they can chill in the fridge for at least a half hour. In a sauce pot over medium high heat add water, rice vinegar, coconut sugar and salt and bring to a boil. Once boiling, add in the red onion, jalapeno and garlic, give it a stir and remove from the heat. Grab a clean mason jar and put the vegetables in the jar and then pour the liquid over the top of them and place in the fridge for at least 30 min. These will keep for up to two weeks in the fridge.

For the Cranberry Lemon Ginger dressing add the cranberry sauce, lemon juice, ginger, maple syrup and olive oil in a small bowl and whisk to combine.

To assemble your salad start by putting a later of watermelon radish half moons on the bottom of the plate, then add cucumber on top of this. Next place your cubed watermelon on top of this in the center, sprinkle with chopped radish, add the quick pickled red onions and jalapeno, sprinkle with mint and sprouts then drizzle with the cranberry dressing. You are now ready to eat this beautiful dish, enjoy!

plated closeup


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