August is here and it's passing by in a flash! Which means summer is almost over (yes, I'm sobbing silently)which means what better time than now to share a fabulous Asian watermelon salad!
I've recently been looking for more fresh and easy summer recipes. I am used to eating watermelon in all of its sweet and glorious natural sweetness. After just coming back from Italy and enjoying watermelon at the end of every meal, I wasn't sure if I could explore using it in a recipe.
But with another Blogger's Clue Society event upon us and it means a new fun event!
I recently had the chance to go on a sort of scavenger hunt on a blog I’m not very familiar with. Why was I inspired to make a watermelon salad what does it have to do with blogger C.L.U.E?
The hunt was for a group I belong to called blogger C.L.U.E. and the blog I was given to search through was Kate from Kate's Kitchen. Kate is a financial planner that lives in Indiana and she "lives to cook". If you have a chance to check out her blog, you will see that is so true! Kate shares stories and great recipes every week! I had fun perusing through Kate's blog with our theme Beat the Heat. I was leaning towards making her bruschetta with cantaloupe chutney and her chile lime watermelon salad. and instead was inspired by her Thai watermelon salad. The Thai watermelon salad was a Jamie Oliver recipe and I ended up adapting it with a recipe I found in a Food Network magazine from last summer. The recipes were pretty similar!!
The blogger C.L.U.E (Cook, Learn, Undertake, Eat) Society meets every month in a game of mystery, intrigue, and fun! We are given a theme and secretly assigned another member’s blog; our mission is to hunt through our assigned blog to find a recipe that fits the theme through our eyes. We then head into the kitchen and recreate the recipe and post together on reveal day!
I am always interested in solving a good mystery, so it was only natural that I would be loving this food blogging group: blogger C.L.U.E!
Today is reveal day, and this month’s theme is: Beat the Heat!! Join me in reading about the food hunted down this month in the #bloggerCLUE member’s kitchens!
- Asian Watermelon Salad by Lora from Savoring Italy
- Beat the Heat Negronis by Christy from Confessions of a Culinary Diva
- Blueberry Icebox Pie by Kate from Kate's Kitchen
- Curried Chicken Salad with Cucumbers by Rebekah from Making Miracles
- Frozen Cherry Lemonade by Anna from annaDishes
- Homemade Gingerale by Lauren from Sew You Think You Can Cook
- Icy Rum Punch from the Islands by Debra from Eliot's Eats
- Mango Jicama Salsa by Lisa from Authentic Suburban Gourmet
- No Bake Berry Cheesecake by Christiane from Taking on Magazines
- Oreo Cookies n Cream Ice Cream by Heather from girlichef
- Peach Ice Cream by Liz from That Skinny Chick Can Bake
- Pecan Brittle by Kelli from Kelli's Kitchen
- Prosciutto Parmesan Arugula Sandwich by Lea Ann from Cooking on the Ranch
- Roasted Tomato Soup by Sue from A Palatable Pastime
- Strawberry Rhubarb Sorbet by Kathy from A Spoonful of Thyme
- Summertime Fresh Corn Salad by Stacy from Food Lust People Love
- Tipsy Palmers by Wendy from A Day in the Life on the Farm
- Southwest Skillet Dip Alice from A Mama, Baby and Shar-pei in the Kitchen
Asian Watermelon Salad
Prep Time: 10 minutes
Ingredients (serves 6-8 servings as a side )
- 1/3 cup peanut or vegetable oil
- 2 small shallots (1 thinly sliced, 1 finely chopped)
- Kosher salt
- Juice of 3 limes
- 2 teaspoons fish sauce
- 1 tablespoon soy sauce
- 1 clove garlic, minced
- 1 2 -inch piece ginger, peeled and minced
- 1 red jalapeno pepper, thinly sliced
- 4 cups chopped seedless watermelon
- 1/3 cup chopped fresh cilantro
- 1/3 cup chopped fresh basil
- 1/3 cup chopped fresh mint
- 1 tablespoons cocktail peanuts, roughly chopped
Heat the peanut oil in a small saucepan over medium-high heat until a deep-fry thermometer registers 350 degrees F.
Add the sliced shallot and cook (make sure you reserve the other portion for your dressing), stirring often, until golden brown, about 3 minutes. Remove with a slotted spoon and drain on paper towels; season with salt.
Whisk 2 tablespoons of the frying oil, the chopped shallot, lime juice, fish sauce, soy sauce, garlic, ginger and jalapeno in a large bowl.
Add the watermelon and toss to combine.
Let sit 10 minutes.
Add the cilantro, basil, mint and 2 tablespoons peanuts to the salad and season with salt; toss to combine. Top salad with chopped peanuts and fried shallot.