Watermelon Poke
Photography by Liz Murphy for Edible San Diego
Photography by Liz Murphy for Edible San Diego
The flavors in this refreshingly-easy poke-style watermelon dish will bend your mind. It’s the perfect thing to eat on a hot summer day and great for entertaining a crowd.
Ingredients
- 2 cups watermelon, cubed (seedless or seeds removed)
- 3 tablespoons tamari
- 2 tablespoons toasted sesame oil
- ¼ teaspoon agave nectar
- ½ teaspoon rice vinegar
- Garnishes: sesame seeds, cilantro, pickled carrots, edible flowers
Instructions
- Place cubed watermelon in a shallow dish and set aside.
- Add marinade ingredients to a bowl and stir until combined; adjust seasoning to taste.
- Pour the marinade evenly over the cubed watermelon and gently stir so all of the pieces are coated.
- Refrigerate and stir every few hours until all cubes have absorbed the flavor, for about 2 to 3 hours (or overnight).
- Strain excess liquid from the watermelon and garnish with sesame seeds and cilantro before serving.
Liz Murphy
Liz Murphy is a local plant-based chef and sustainability warrior. Find her new cookbook, Kitchen Contentment at santoshanutrition.com or look for it at local San Diego shops.
Santosha Nutrition offers a plant-based cooking class with Chef Liz, a unique and fun gift for cooks of any level. Certificates include an interactive virtual or in-person cooking experience, with three recipes in a digital recipe packet with instructions. Find more info here. Have questions about storing a specific food item? Reach out to Liz at Santosha Nutrition for creative tips and storage ideas. The cookbook Kitchen Contentment: A Seasonal Guide to Cooking with Plants contains over 50 vegan and gluten-free recipes. Chef Liz’s first cookbook is arranged by season to encourage support for local farmers and shops. The book is printed sustainably through a carbon-neutral process on recycled paper. Find yours here.
