Vibrant Watermelon & Sweet Potato Salad with Broiled Quinoa and Shikanji Dressing: A Refreshing Summer Delight

Summer is the perfect time to experiment with fresh, vibrant ingredients, and this Watermelon & Sweet Potato Salad with Broiled Quinoa and Shikanji Dressing is a fantastic example of a refreshing and healthy dish. Combining the natural sweetness of watermelon, the earthiness of sweet potato, the crunch of broiled quinoa, and the tangy twist of Shikanji dressing, this salad is an explosion of flavors and textures. Let's dive into this delightful recipe and enjoy a burst of summer freshness!

Ingredients:

For the Salad:

• 2 cups watermelon, cubed

• 1 large sweet potato, peeled and diced

• 1 cup quinoa, cooked and broiled

• 1/2 red onion, thinly sliced

• 1/4 cup fresh mint leaves, chopped

• 1/4 cup fresh coriander leaves, chopped

• Salt and pepper to taste

For the Shikanji Dressing:

• 1/4 cup lemon juice

• 2 tablespoons honey or agave syrup

• 1 teaspoon roasted cumin powder

• 1/2 teaspoon black salt

• 1/4 teaspoon black pepper

• 1 tablespoon fresh ginger juice

• 2 tablespoons olive oil

Instructions:

1. Prepare the Sweet Potato:

   • Preheat the oven to 400°F (200°C).

   • Place the diced sweet potatoes on a baking sheet, drizzle with olive oil, and season with salt and pepper.

   • Roast in the oven for 20-25 minutes, or until tender and lightly browned. Set aside to cool.

2. Broil the Quinoa:

   • Cook the quinoa according to package instructions and let it cool.

   • Spread the cooked quinoa on a baking sheet and broil on high for about 5 minutes, or until crispy and golden brown. Keep an eye on it to prevent burning.

3. Prepare the Shikanji Dressing:

   • In a small bowl, whisk together the lemon juice, honey or agave syrup, roasted cumin powder, black salt, black pepper, fresh ginger juice, and olive oil until well combined.

4. Assemble the Salad:

   • In a large salad bowl, combine the cubed watermelon, roasted sweet potato, broiled quinoa, sliced red onion, chopped mint leaves, and chopped coriander leaves.

   • Pour the Shikanji dressing over the salad and toss gently to coat all the ingredients evenly.

5. Serve:

   • Serve the salad immediately for the best texture and flavor. Enjoy it as a light meal or a refreshing side dish.

Tips for the Best Watermelon & Sweet Potato Salad:

• Watermelon: Use fresh, ripe watermelon for the sweetest flavor. Seedless varieties are preferable for convenience.

• Sweet Potato: Make sure to roast the sweet potatoes until they are tender and slightly caramelized for the best texture and taste.

• Quinoa: Broiling the quinoa adds a delightful crunch to the salad. Ensure it is well-cooked before broiling to avoid any bitterness.

• Dressing: The Shikanji dressing adds a tangy and refreshing twist to the salad. Adjust the sweetness and seasoning to your taste preference.

This Vibrant Watermelon & Sweet Potato Salad with Broiled Quinoa and Shikanji Dressing is a celebration of summer flavors and textures. It’s a perfect dish to enjoy on a hot day, offering a mix of sweetness, tanginess, and crunch that is sure to delight your taste buds.

Enjoy preparing and savoring this refreshing salad, and let its vibrant colors and flavors brighten your summer meals!

I hope you enjoy preparing and savoring this delightful salad. If you need more recipes or any other assistance, just let me know! 😊🍉🍠✨

Is there another summer dish you're thinking of creating next?