Watermelon Salad with Rosewater

Adapted from Super Natural Every Day

This recipe was taught in one of our City Market cooking classes on Inspired Vegetarian food, with instructor Jessica Bongard from Sweet Lime Cooking Studio. While the recipe is called a salad, it functions equally well as a dessert, with its sweet medjool dates and pistachios.

Prep Time

15 minutes

Cook Time

30 minutes


4 Servings


5 cups watermelon
6 dates, medjool
1⁄4 teaspoon sea salt
1 tablespoon lime juice
1⁄3 cup pistachios (shelled)
1⁄8 teaspoon rose water


Put the watermelon and dates in a large bowl.  Stir the salt into the lime juice in a small bowl. Drizzle it across the melon and toss well. 

Just before serving, turn the salad out into whatever salad bowl you'll be using and sprinkle with the pistachios and rose water.  Serve well-chilled.