Cucumber Basil and Watermelon Salad with Love and Lemons
User Reviews
4.1
150 reviews
Good
-
Servings
4
-
Course
Salad
Cucumber Basil and Watermelon Salad with Love and Lemons
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Fresh fruits of cucumber, mango and watermelon are dressed with a zingy Asian dressing of soy sauce, rice wine vinegar and ginger with a sprinkle of heat from sliced serrano chiles and topped with chopped peanuts for a Thai flavored gluten-free meal.
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Ingredients
- 1 tablespoon soy sauce , or tamari to make this salad gluten-free
- 1 small garlic clove , minced
- ½ teaspoon minced ginger
- 2 teaspoons fresh lime juice
- 2 teaspoons rice vinegar
- 3 cups watermelon , deseeded and cut into cubes or melon balls
- 1 English cucumber , chopped into ¼-inch pieces (about 2 cups)
- 1 ripe mango ,skin removed and chopped into ½-inch pieces
- ½ Serrano pepper , thinly sliced
- ¼ cup chopped cilantro
- ¼ cup sliced basil
- ¼ cup salted peanuts , crushed and toasted
Instructions
- In a large bowl, whisk together the soy sauce or tamari, garlic, ginger, lime juice, and rice vinegar.
- Add the watermelon, cucumber, mango, serrano pepper, cilantro, and basil. Chill for 30 minutes. Drain the excess liquid before serving.
- Serve with the crushed peanuts on top of the salad.
- Reprinted with permission from The Love & Lemons Cookbook: An Apple-to-Zucchini Celebration of Impromptu Cooking
Genuine Reviews
User Reviews
Overall Rating
4.1
150 reviews
Good
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