Nourish: Shiso Watermelon Summer Salad

NourishJune 16, 2025

As the days grow warmer, we lean into food that feels light, vibrant, and refreshing. This salad brings together crisp cucumber, sweet watermelon, and shiso - a herb beloved in Japanese cooking for its clean, slightly peppery fragrance and flavor. Dressed in a delicate dressing, it’s a dish that captures summer in every bite. Best served cold, ideally barefoot, with the sun on your face or as a light lunch or appetizer for summer gatherings with loved ones.

We hope summer is off to a good start for you and that you'll enjoy this recipe.

Ingredients

Salad Ingredients

2 cups watermelon, cut into small cubes
1 Japanese cucumber (or Persian cucumber), thinly sliced
4–5 shiso leaves, rolled and thinly sliced into ribbons
1 tablespoon of finely chopped chives or spring onions
Salt and freshly ground black pepper, to taste
1 teaspoon of sesame seeds

Dressing Ingredients

1 tablespoon of sesame oil
1 tablespoon of soy sauce
1 teaspoon of honey
Juice of ½ lime
Zest of 1 lime

Serves 2–3 persons

Steps

In a small bowl, whisk together the sesame oil, soy sauce, honey, lime juice, and lime zest.
In a larger bowl, combine the watermelon and cucumber, then drizzle with the dressing and toss gently to coat.
Add the sliced shiso and chopped chives or spring onions, season with salt and pepper to taste, and give it one final toss. Serve chilled, garnished with sesame seeds if desired.