Sesame-and-Soy Watermelon Poke

Ingredients

6 Servings

Preparation

1. Step 1

   Place watermelon in a large resealable plastic bag. Purée rice vinegar, oil, soy sauce, lime juice, tahini, agave nectar, and plum vinegar in a blender until smooth. Pour over watermelon, seal bag, and chill at least 4 hours and up to 1 day.

   Step 2

   Heat a large skillet over medium. Remove watermelon from marinade; set marinade aside. Cook watermelon, tossing often, until lightly caramelized and dried out, 6–8 minutes.

   Step 3

   Meanwhile, bring reserved marinade to a boil in a small saucepan. Reduce heat; simmer until thickened to the consistency of heavy cream, 12–15 minutes.

   Step 4

   Chill watermelon and sauce separately at least 1 hour.

   Step 5

   To serve, toss watermelon with sauce; taste and season with salt as needed. Top with scallions and cilantro.

   Step 6

   Do Ahead: Watermelon and sauce can be made 12 hours ahead. Keep chilled.

Calories (kcal) 170 Fat (g) 12 Saturated Fat (g) 1.5 Cholesterol (mg) 0 Carbohydrates (g) 17 Dietary Fiber (g) 1 Total Sugars (g) 11 Protein (g) 3 Sodium (mg) 510