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5 from 1 vote

Watermelon Salad with an Asian Twist

A surprising combination of flavours and textures, this is watermelon salad comes with a sweet, tangy and umami taste, is protein-rich because of the tofu addition, and it's bathed in a delicious ginger peanut butter dressing, making a great summer treat.
Prep Time20 mins
Total Time20 mins
Course: Salad
Cuisine: Vegan
Servings: 2
Author: The Awesome Green


  • For the salad
  • 1/4 medium peeled watermelon about 2 cups flesh and cut into cubes (loved this idea from The Kitchn)
  • 2 cups fresh baby spinach
  • 1/4 cup red cabbage grated
  • 1 avocado peeled and cut into slices
  • 1 large cucumber diced
  • 2 green onions diced
  • 5-6 fresh mint leaves
  • 1/2 cup pistachio lightly toasted, crushed
  • 1/2 cup extra-firm tofu cut into cubes
  • 1 tbsp coconut oil
  • For the dressing
  • 1 tbsp creamy peanut butter
  • 2 tbsp low sodium soy sauce
  • 1 tsp maple syrup
  • 1 garlic clove
  • 1 tsp freshly grated ginger
  • 2 tbsp lime juice
  • 1/4 cup water


  • Add the dressing ingredients into the blender and pulse to obtain a creamy mixture.
  • Transfer into a jar and refrigerate.
  • Heat the coconut oil into a non-stick skillet, and add the tofu cubes.
  • Cook over medium heat about 10 minutes, stirring frequently until golden on each side.
  • Transfer into a bowl and set aside.
  • In a medium bowl combine the spinach, avocado, cabbage, cucumber and green onions.
  • Top with the watermelon and tofu cubes, drizzle the sauce, garnish with fresh mint leaves and crushed pistachio and serve!