This month, we’re getting summerlicious with a tasty recipe using fruits and vegetables of the season. With cooling and hydrating components like coriander, watermelon and cucumber, this Stacked Watermelon Salad with Coriander-Tahini Dressing created by DEFINE foods Chef Erin O’ Leary Stewart will make your mouth water!

Watermelon Stacks

Yield: 4


½ watermelon, rind removed, thinly sliced into rectangle pieces

¼ large cucumber, thinly sliced

1 avocado, pitted, peeled and thinly sliced

½ cup pistachios, toasted, cooled and roughly chopped

¼ cup olive oil

zest plus juice from one lime

1 Tbsp tahini

½ tsp honey

¼ tsp coriander

½ tsp sea salt

freshly ground black pepper

flaky sea salt and red pepper flakes, for garnish

micro greens or fresh herbs like basil, cilantro or mint, for garnish

chili olive oil (optional)


To make the dressing, whisk together the olive oil, lime juice, tahini, honey, coriander, salt and pepper to taste.  Set aside.

Place one piece of watermelon in the center of a small plate. Stack a thin layer of avocado, followed by 3-4 slices of cucumber. Drizzle with a small of amount of the dressing and sprinkle some of the pistachios. Continue layering watermelon, avocado, cucumber, dressing and pistachios twice more.  Drizzle with chili olive oil (if using) and garnish with fresh herbs, flaky sea salt, red pepper flakes and more pistachios.

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