This Vegan Watermelon Rose Salad is an exclusive from Priyanka Naik’s new cookbook The Modern Tiffin: On-the-Go Vegan Dishes with a Global Flair. Click here to find out where you can order your copy.
Vegan Watermelon Rose Salad
The Inspiration Behind This Recipe
Obviously, I did a ton of research before traveling to Australia—mainly food research (the only kind of research there is, duh). And Black Star Pastry kept popping up. Why? Because apparently, they had one of the most internet-famous cakes in the world: Strawberry Watermelon Cake. I am certainly not one of those individuals who believes everything they read on the internet, so I decided to do some hands-on research, also known as physically going to the bakery (which happened to be conveniently located right by our hotel) to get a slice of this famous cake.
From Strawberry and Watermelon to Watermelon and Rose
I love both strawberries and watermelon, so I am the core audience for this kind of cake, but I still did not know what to expect. First, it was beautiful to look at, and I am a visual eater first and foremost. Second, it has a lovely texture when dug into with a spoon—slightly crisp, creamy, and juicy. Third, it was delicious. Light and airy, yet sweet and floral. I loved it and ate the whole thing. I knew that once I left Australia, I probably wouldn’t encounter this exact cake again, so my Watermelon Rose Salad emulates some of the same flavors of the cake but in a savory salad form!
The Perfect Picnic Salad
Trust me, the rose pairs so well with the watermelon and the spice of the Fresno chili pepper. The key is to use the rose essence sparingly, as a little goes a long way. This salad is a visual pleaser and is also perfect for outdoor lunches or picnics if you’re into that sort of thing.
Ingredients
- 1 red Fresno chili pepper - minced
- 1 scallion - thinly sliced, white and green parts separated
- ½ teaspoon rose essence or rose water
- ½ teaspoon dried thyme
- ½ fresh lemon
- Pinch of kosher salt
- Pinch of freshly ground black pepper
- 3 to 4 tablespoons olive oil
- 2 cups fresh watermelon - cubed
- ¼ cup fresh mint leaves
- TAHINI LEMON CREMA
- ½ cup nondairy sour cream
- ¼ cup tahini paste
- 1 teaspoon fresh lemon zest
- Juice from ½ lemon
- Pinch of kosher salt
- Pinch of freshly ground black pepper
Instructions
- PREPARE THE DRESSING: In a large bowl, combine the Fresno pepper, white parts of the scallion, rose essence, thyme, lemon juice, salt, and black pepper. While mixing, drizzle in the oil until well combined and emulsified. Taste to check for salt and add more if necessary. Add the watermelon cubes and toss to coat thoroughly. Set aside and let the dressing seep in for 10 minutes.
- MAKE THE CREMA: Place the sour cream, tahini paste, lemon zest, lemon juice, salt, and pepper in a food processor or blender. Blend until very smooth with no visible lumps. If the mixture is very thick and grainy, add 1 to 3 tablespoons of water and blend until it becomes a creamy paste, similar to the consistency of a smooth cream cheese.
- PLATE IT UP: On a large serving dish, spread the crema in a thick layer. Then top with the watermelon salad. Garnish with the mint leaves and green parts of the scallion. Serve immediately. If traveling, pack the dressed watermelon salad separate from the crema.
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The Modern Tiffin: On-the-Go Vegan Dishes with a Global Flair. Copyright © 2021, Priyanka Naik. Photography by Melissa Hom. Reproduced by permission of Tiller Press an imprint of Simon & Schuster. All rights reserved.
Click here to order your copy.
About the Author
Who is Priyanka Naik?
Features
About the Book
Travel the world in a tiffin with 55 delicious recipes showcasing the global vegan experience.
Travel from within your Kitchen!
Italy, Mexico, Thailand, India… Self-taught Indian American chef Priyanka Naik loves to travel just as much as she loves cooking! So when she set out to write a cookbook, she knew it couldn’t be just one cuisine—it had to feature a world of plant-based flavors. Drawing on her heritage and her travels, Chef Priyanka introduces you to a world of mouthwatering vegan dishes in The Modern Tiffin.
Global recipes with an Indian twist
With vegetables as the star of the show, Priyanka takes you to a different part of the world in each chapter, adding her own Indian-inspired twist to each dish. The recipes in the book are made to be put into a tiffin, an Indian-style lunch box, so that each meal can be perfectly packaged to take on your own adventures, near and far.
If you loved this Vegan Watermelon Rose Salad, check out more exclusive recipes from The Modern Tiffin!
And here are some more delicious vegan recipes made with watermelon:
Disclaimer: the cookbooks we feature are independently selected by our Best of Vegan editors and are in no way sponsored by the author and/or the publisher. All content is used with permission.
