Recipes
Salted Watermelon and Black Rice Salad
Serves 4
| Prep Time: 15 mins
| Cook Time: 15 mins
| Total Time: 30 mins
Discover The Recipe
In this recipe for an easy and delicious Salted Watermelon and Black Rice salad, we harness the power of salt to enhance the sweetness of watermelon. The delicious pairing of salty and sweet flavors seems like a natural combination, owing to the popularity of salty-sweet desserts. But only 30 years ago, this pairing was pretty uncommon. Each of our tastebuds has a multitude of cells that senses all five flavors: salty, sweet, bitter, sour, and umami (savory). Scientists have discovered that some cells are only activated when salt and sweet tastes are present together. This explains why we love our salted-caramel ice cream, as there is a flavor enhancing effect by hitting both tastes at once.
This fruit salad recipe makes a perfect dish for summer BBQ or make larger batches to bring to bring a stunning dish to a potluck picnic. We added "forbidden black rice" to the recipe, a nutritional powerhouse, in a nod to Hawaii's Asian culinary influence but you can also use brown or even jasmine rice. Finished with fresh mint leaves, avocado, and our Hawaiian Black Lava Sea Salt, we think you'll be making this dish all summer long.
Ingredients
2 cups black forbidden rice (cooked & cooled to room temperature; white rice also ok)
1 small watermelon
3 tbsp rice vinegar
2 limes (zest and juice reserved)
1.5 tsp sesame oil
2 tsp Piquant Post Black Lava Sea Salt
2 tsp white sesame seeds (optional)
2 avocados
2 sprigs of mint, picked
Notes
Use a melon baller to scoop the watermelon and avocado for quick and easy results.
If you don't have a melon baller, or you want to mix up the size of the balls, fear not! Use a round measuring spoon or even a regular rounded spoon. Gently pierce the flesh and swivel the spoon to create a ball.
Optional ingredients add a little character and flavor but don't sweat it if you don't have them.
Instructions
Cook rice per instructions. Once done, set aside to cool. Halve the watermelon. Using a melon baller (or a rounded measuring spoon), scoop to make melon balls. Place melon balls in a large mixing bowl.
In a small bowl combine rice vinegar, lime zest and juice, and sesame oil. Whisk briefly to mix.
Combine rice and watermelon, then gently toss with lime dressing, 1 tsp black lava salt and sesame seeds. Let sit 5 minutes.
Halve the avocado and remove the pit. Using the melon baller (or measuring spoon), gently scoop to make avocado balls and set aside on a plate. Plate salad, top with avocado balls and finish with mint and a pinch of black lava salt (or to taste).
Alternatives & Substitutions
Our Hawaiian Black Lava Sea Salt is a finishing salt that brings a lovely taste to any dish. Made with premium sea salt from Hawaii and activated charcoal from real coconut shells, we think you'll love the enhanced flavor from a pinch.
Try sprinkling on grilled veggies or BBQ meats, adding a pinch to salad before tossing for a delightful crackle, or a dash on pasta dishes.
Use the Hawaiian Black Lava Sea Salt on our Laotian Larb, Huli Huli Grilled Chicken, Hong Kong Scallops with Ginger and Soy, or our Sweet Potato Cakes with Coconut Lime Sauce.
Be sure to leave comments and feedback on your meals and experiments in the comments for others to read.
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Salted Watermelon and Black Rice Salad
Ingredients
2 cups black forbidden rice (cooked & cooled to room temperature; white rice also ok)
1 small watermelon
3 tbsp rice vinegar
2 limes (zest and juice reserved)
1.5 tsp sesame oil
2 tsp Piquant Post Black Lava Sea Salt
2 tsp white sesame seeds (optional)
2 avocados
2 sprigs of mint, picked
Instructions
Cook rice per instructions. Once done, set aside to cool. Halve the watermelon. Using a melon baller (or a rounded measuring spoon), scoop to make melon balls. Place melon balls in a large mixing bowl.
In a small bowl combine rice vinegar, lime zest and juice, and sesame oil. Whisk briefly to mix.
Combine rice and watermelon, then gently toss with lime dressing, 1 tsp black lava salt and sesame seeds. Let sit 5 minutes.
Halve the avocado and remove the pit. Using the melon baller (or measuring spoon), gently scoop to make avocado balls and set aside on a plate. Plate salad, top with avocado balls and finish with mint and a pinch of black lava salt (or to taste).
Notes
Use a melon baller to scoop the watermelon and avocado for quick and easy results.
If you don't have a melon baller, or you want to mix up the size of the balls, fear not! Use a round measuring spoon or even a regular rounded spoon. Gently pierce the flesh and swivel the spoon to create a ball.
Optional ingredients add a little character and flavor but don't sweat it if you don't have them.
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