Ingredients
dressing:
- 1 tablespoon tamari
- 2 garlic cloves, minced
- 2 teaspoons lime juice
- 2 teaspoons rice vinegar
- 1 tablespoon cane sugar or agave
- ½ teaspoon sesame oil
bowls:
- 5 cups cubed watermelon
- ¼ cup chopped scallions
- 1 small cucumber, thinly sliced
- ¼ cup macadamia nuts
- 2 tablespoons pickled ginger
- 1 small jalapeño or thai chile, diced
- ½ ripe avocado, pitted and diced
- Furikake (recipe below) or toasted sesame seeds
- Handful of microgreens, optional
furikake (toasted nori topping):
- 1 sheet nori
- 2 tablespoons sesame seeds
- ¼ teaspoon sea salt
- ¼ teaspoon sugar
Instructions
- Make the furikake (if using): Toast the nori over a gas burner by waving the sheet above the burner until it’s darkened and crispy. Cut into small pieces. Place the toasted nori in a food processor with the sesame seeds, salt and sugar. Pulse until everything is well chopped up.
- Make the dressing: In a small bowl combine the tamari, garlic, lime juice, rice vinegar, sugar and sesame oil.
- Toss the watermelon with the scallions and a bit of the dressing. Assemble bowls with the watermelon, cucumber, macadamia nuts, pickled ginger, jalapeño, avocado and microgreens, if using. Pour on more dressing (as much as you like) and gently toss. Serve with furikake sprinkled on top.
Notes
Note: you can serve this in individual bowls, as pictured, or toss everything together in one large bowl.
Use leftover furikake topping on rice bowls with grilled or roasted vegetables.
