Juicy watermelon goes  fiery Thai in this savory summer  salad  tossed  with peanuts, herbs and spicy  fresh jalapeno peppers.

Thai Watermelon Salad

By  Sue  Lau  | Palatable Pastime

I had hoped to get this up about a week ago, but time slips by quick as I have been  extraordinarily busy and  squeezing it through on the weekend was hopeless as Bill and  I had our 34th wedding  anniversary on  Saturday. Then the very saddening local news of Dayton  had me pretty disheartened so my  energy and drive dropped as well.

And originally I was  going to  post my recipe for Instant Pot BBQ beef with  Foodie Extravaganza for National Sandwich Day but have managed to misplace the recipe. Either the file is hiding  out on the  computer or  it is mixed in with papers that have not yet been transcribed to the computer. But  don’t worry. I’ll find  it  and get  that posted as soon  as I  can.

Wendy at A Day in  the Life on  the  Farm  is hosting that one. You can hop over  and peek at the recipes the group is  sharing here.

This salad is generally a dressed watermelon  with  an Asian vinaigrette. I had something on the order of it  not too long ago at a BBQ hut down  in the Wyoming neighborhood of  Cincinnati. They did theirs  on  wedges, but I think  I like  mine  in  cubes. Plus the dressing was a little different, not as  Thai as mine is.  But I wanted to do something similar  to the dressing I  put on my bean sprout salad.

That recipe is  always so  very fresh  and low calorie. Watermelon  is very low-cal too. You can eat a bit more of it than  other fruits,  although last time  I checked, WW was saying you  could  eat all  the fruit you wanted (just not juice).  Not sure if that is their current plan anymore but it was last year.

The flavor of  this one will definitely appeal to anyone who  likes Thai  food, and especially those  who like to  salt  their  watermelon  to give it  a little savoriness.

Bill and  I made  short work of  this one  and  will definitely be making it  again and again.

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