Watermelon, Thai Basil and Mint Salad
By OcadoLife
Published on 20 May 2025
A celebration of the juicy, refreshing fruit, this Watermelon, Thai Basil and Mint Salad has been expertly infused with vibrant Vietnamese influences by chef and author Thuy Diem Pham: “Watermelon is so versatile. Some of the best pickles I’ve had are made from its rind, the juiciest drinks from its flesh, and now, this gorgeous salad! The dressing is a sweet-savoury game-changer inspired by nước chấm – a popular dipping sauce.” Stir leftover garlic paste into butter to make faff-free garlic bread, mix with mayo for dunking or use in barbecue marinades.Time and servings
10 minsTotal time
6Servings
10 minsPrep time
Ingredients
- 1kg watermelon, cut into 2.5 cm cubes
- 1 small red onion, finely sliced
- 1 (25g) pack Thai basil, chopped
- 50ml fish sauce
- 50ml pomegranate molasses, plus extra for drizzling
- 50ml roasted sesame oil
- 2 tsp roasted garlic paste or 1 garlic clove, finely chopped
- 3 mint sprigs, leaves picked
- 1 red chilli, finely sliced (optional)
- 50g crispy fried onions
Method
Step 1
In a large bowl, combine the watermelon, red onion and Thai basil.Step 2
Mix together the fish sauce, pomegranate molasses, sesame oil and garlic, then pour the dressing over the salad and toss until everything is well coated.Step 3
To serve, add an extra drizzle of pomegranate molasses and top with the mint leaves, sliced chilli (if using) and crispy fried onions.