So I had the best kind of problem this past week. I had too much melon.
I was in the grocery store buying all the usuals (eggs/veggies/chocolate. You know the essentials). All of a sudden, I got a MASSIVE craving for watermelon. Have you ever forgotten about or have not cared for a particular food for a long time and then all of a sudden, you get a massive craving for a particular food. For me it's usually totally random and usually a fruit of vegetable (go figure). Two weeks ago it was snap peas and now I'm sick of them again.
The turmoil of a veggie lover never ends.
So while I was in the store, I found the pre-cut up watermelon that I normally buy. And it was $5 for a box, which for me is pretty ridiculous. I like a good splurge though so I decided just to buy them and treat yo' self. All of a sudden, I looked over at the whole watermelons, which were cheaper than the smaller pre-cut watermelon. Now, the bargain hunter in me thought, "Wow, this is such a good idea!" Little did I know that once I came home from the store and cut up the watermelon, I had about three HUMONGOUS Tupperwares filled to the gills with watermelon. For one person.
What's a single girl in a studio apartment to do?
However don't they say that out of desperation sparks creativity? Or something like that? So I tried to put watermelon in everything I could. In smoothies, they were a burst of freshness. In yogurt or with arugula topped with feta, mint, and balsamic glaze was also good (can never go wrong with a classic). However, I still had too much watermelon exhausted the few ideas I had. I knew I did not have the heart (or the stomach) to eat the rest of the watermelon strictly plain. After playing around with some of the random bottles in my kitchen cabinet, I finally came up with something that actually never left the mixing bowl the first time I made it.
This salad was inspired by the green papaya salad I get at my favorite Vietnamese restaurant (and trust me, you will see the Vietnamese food obsession more than you care in the future ;) ). Watermelon and cucumber tossed with all the herbs and a funky fish sauce dressing, and topped with crunchy cashews. If you can, the Trader Joe's Coconut Cashews pair WONDERFULLY with this salad (plus, they serve as a salad-making snack. Cause everyone deserves one of those). I serve this with my standard marinated tofu recipe, which is included along with the salad, but feel free to serve this with any protein of your choosing. If you don't like fish sauce, feel free to substitute it with soy sauce, tamari, or anything to bring that salty kick the dressing needs. I, for one, urge you to try this with the fish sauce, especially if you are a little funky.
Vietnamese Style Watermelon Salad with Marinated Tofu
Tofu and salad serve 4. Easily can be made for 1.
Personally, life would be less boring if we all were a little funky.
23. Recent Grad. Human Vegetable Disposal. Putting the Chic in Chickpea.