Description
This Summer Watermelon and Beet Salad is super refreshing and requires very little actual cooking.
Ingredients
Scale
- 3 cups (450 grams) frozen shelled edamame
- 2 cups (300 grams) pearl couscous
- 6 cups (500 grams) watermelon, cubed
- 3 cups (500 grams) beets, cubed
- 1/2 cucumber, peeled and in small cubes
- 20 cherry tomatoes, quartered
- 1/3 cup (10 grams) fresh mint, chopped
- 1/2 cup (10 grams) Thai basil, chopped
- Pumpkin seeds, optional
For the sauce:
- 8 tbsp tahini
- 1 lemon, juiced
- 2 cloves garlic, grated
- 3 tbsp soy sauce
- 2 tbsp maple syrup
- 3 tbsp beetroot juice
Instructions
- Bring 1 liter of water to a boil. Add the edamame and cook for 3 minutes.
- Scoop the edamame out of the pan with a skimmer and let cool down.
- Fill up the same pan with boiling water up to 1 liter and bring to a boil for the second time. Cook the pearl couscous for 10 minutes. Drain off any excess cooking liquid and let cool down.
- In the meantime, mix all the ingredients for the sauce in a small bowl.
- Add the pearl couscous, edamame, watermelon, beets, cucumber, cherry tomatoes, fresh mint and Thai Basil in a large bowl. Mix well.
- Serve with the sauce and some roasted of pumpkin seeds (optional). Enjoy!
Notes
Nutritional facts are estimates. If you want to be sure about the nutritional facts, be sure to check your product labels.
- Prep Time: 10
- Cook Time: 15
- Category: Salad, Lunch, Dinner
- Method: Salad
- Cuisine: Fusion
Nutrition
- Serving Size: 1 serving
- Calories: 780kcal
- Sugar: 26,6g
- Sodium: 1,5g
- Fat: 28,7g
- Saturated Fat: 4,2g
- Carbohydrates: 86,3g
- Fiber: 18,2g
- Protein: 35,4g