Watermelon Burmese Salad

Have Made It

Created by The Culinary Institute of America as an industry Service to the Watermelon Board.

  • Yields

    8 servings



  1. Combine watermelon, avocado, lentils, green beans, ginger and kaffir lime leaves in bowl. Toss gently to combine.
  2. Heat a sauté pan on medium heat and add peanuts. Toast until browned and add sesame seeds and coconut. Toss frequently until coconut is browned and toasted. Remove from pan and cool.
  3. Combine lime juice, sugar, soy sauce, fish sauce, and salt in a bowl. With a whisk, slowly add peanut oil to combine.
  4. Pour dressing over the watermelon mixture, add the toasted ingredients and toss gently to combine. Garnish with mint. Season to taste.
  5. Serve at room temperature.

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