Description
Wedges of juicy summer watermelon are topped with a tangle of sprouts, pistachios, and mint dressed in a simple lime dressing. This vegan and gluten free no-cook salad is perfect for the summer season!
Ingredients
Units
Scale
- 8 small/medium wedges of watermelon
- zest of 1 small lime
- juice of 1/2 a lime
- 1 tsp extra virgin olive oil or avocado oil
- 1/4 tsp pure maple syrup (or honey or agave)
- 1/4 cup raw pistachios
- 1/4 cup flaked unsweetened coconut
- 1 tbsp hulled hemp seeds
- 1 tbsp julienned fresh mint leaves, plus more for garnish
- 2 cups sprouts/microgreens of your choosing
- smoked sea salt or other flaky sea salt to serve
Instructions
In a medium sized bowl, whisk together the lime zest, juice, olive oil, and maple syrup. Add in the pistachios, coconut, hemp seeds, and mint and toss to coat in the dressing. Add the sprouts last, carefully tossing to combine everything. Serve a tangle of the sprout salad on top of each watermelon wedge. Garnish with a pinch of flaky sea salt and a bit of mint.
Makes 8 side servings/wedges.
- Prep Time: 15 minutes
- Category: salad