- Prep-time: / Ready In:
- Makes 4 stacks
- Serving size: 1 stack
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Featuring a colorful combo of watermelon, honeydew, and cantaloupe, these no-fish melon poke stacks are as beautiful as they are flavorful and a light yet satisfying appetizer perfect for summer. The finely chopped cubes of melon are delicately seasoned with a zesty soy-sriracha-ginger marinade, then stacked over crisp napa cabbage. Use a 4-inch round cutter to mold the mixture into colorful stacks. A drizzle of creamy avocado-wasabi sauce adds a hit of heat and richness, perfectly balancing the cool, juicy fruit. Garnish with crunchy daikon radish and pickled ginger, if you like.
Tips
Gluten-free version: Use gluten-free tamari instead of soy sauce.
For more inspiration, check out these tasty ideas:
- Summer Fruit Salsa with Melons and Jicama
- Summer Celebration Fruit Bowls
- Melon and White Bean Salad
- Ginger-Lime Watermelon Salad
By Shelli McConnell,
Ingredients
- 2 tablespoons brown rice vinegar
- 2 teaspoons reduced-sodium soy sauce
- 2 teaspoons sriracha sauce
- 1 tablespoon finely chopped scallions
- 1 teaspoon toasted sesame seeds
- 1 teaspoon grated fresh ginger
- 1 clove garlic, minced
- 2 cups finely chopped watermelon
- 2 cups finely chopped honeydew melon
- 2 cups finely chopped cantaloupe
- 1 medium avocado, halved, seeded, peeled, and chopped
- ½ teaspoon wasabi paste
- 3 to 4 tablespoons unsweetened, unflavored plant milk
- 4 cups shredded napa cabbage
- ¼ cup slivered daikon radish
- Pickled ginger (optional)
Instructions
- In a small bowl whisk together the first seven ingredients (through garlic). Place melons in three separate bowls. Drizzle evenly with soy sauce mixture; stir to coat.
- For dressing, blend avocado, wasabi paste, and enough of the milk to make drizzling consistency.
- Arrange cabbage on plates. Place a 4-inch round cutter on top of cabbage on one plate. Spoon in a layer of each melon, pressing lightly to pack. Carefully remove cutter. Repeat on remaining plates. Top with radish and drizzle with dressing. If desired, serve with pickled ginger.
Per serving (1 stack): 149 calories, 27 g carbohydrates, 4 g protein, 5 g total fat, 1 g saturated fat, 0 g cholesterol, 194 mg sodium, 5 g fiber, 20 g sugar
Note: Nutritional information is provided as an estimate only.
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