Watermelon and snap pea salad

Delight your taste buds with this refreshing Watermelon and Snap Pea Salad. Crisp, juicy flavors come together in a colorful and nutritious dish.

Ingredients:

• garlic clove, finely chopped
• cup Kong Yen or Chinkiang black vinegar
• Tbsp. black sesame oil or toasted sesame oil
• Tbsp. chile crisp (such as Lao Gan Ma) or Sze Daddy chili sauce
• tsp. dark (aged) soy sauce (preferably Kimlan)
• tsp. fish sauce
• tsp. Taiwanese or Japanese groundblack sugar or dark brown sugar
• tsp. freshly ground white or black pepper
• Tbsp. store-bought fried shallots, divided
• oz. sugar snap peas, trimmed, thinly sliced on a diagonal
• cup thinly sliced Thai basil or mint
• baby seedless watermelon (about 3 lb.), rind removed, flesh cut into 1" pieces
• tsp. toasted black and/or white sesame seeds

Instructions:

1. Combine minced garlic, vinegar, oil, spicy chili paste, soy sauce, fish sauce, dark brown sugar, white pepper, and 1 tablespoon of crispy fried shallots in a medium mixing bowl until the sugar is fully dissolved.
2. Place sugar snap peas and fresh basil leaves into the bowl with the dressing and mix well to evenly coat them.
3. Place the watermelon pieces nicely on a serving platter or separate plates, then spoon the sugar snap pea mixture on top. Pour any remaining dressing from the bowl over the salad. Sprinkle sesame seeds and the remaining 2 tablespoons of crispy fried shallots on top.

Summary:

• Calories: 662 kcal
• Fat: 32 g
• Protein: 15 g
• Carbs: 84 g
• Potassium: 1545 mg
• Magnesium: 180 mg