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

This Cucumber Basil and Watermelon Salad blends juicy watermelon and crisp cucumber with fresh herbs like basil and cilantro. A tangy dressing made from soy sauce, lime, garlic, and ginger adds depth and a slight Asian flair. Toasted peanuts on top introduce crunch and saltiness, contrasting the sweet and refreshing fruit and vegetables for a lively summer salad.

Description

The Cucumber Basil and Watermelon Salad with Love and Lemons features a fresh mix of cubed watermelon, chopped English cucumber, mango pieces, and thinly sliced serrano pepper for subtle heat. The accompanying dressing combines soy sauce or tamari, minced garlic, ginger, lime juice, and rice vinegar, which imparts a tangy, savory layer that complements the sweetness of the fruit. Fresh herbs, cilantro and sliced basil, add aromatic brightness and complexity.

This salad balances sweet, crisp, tangy, and mildly spicy notes with the addition of crushed toasted peanuts sprinkled on top, adding texture and a salty accent to the dish. Chilling the salad before serving allows flavors to meld and the produce to remain crisp and refreshing.

This makes for a light side dish or a summery appetizer that pairs well with grilled or roasted dishes, especially in warm weather. Draining excess liquid before serving prevents dilution of flavors and sogginess.

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Ingredients

Servings
  • 1 tablespoon soy sauce , or tamari to make this salad gluten-free
  • 1 garlic minced, small clove
  • ½ teaspoon ginger minced
  • 2 teaspoons lime juice fresh
  • 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 Mango skin removed and chopped into ½-inch pieces, ripe
  • ½ Serrano pepper , thinly sliced
  • ¼ cup cilantro chopped
  • ¼ cup basil sliced
  • ¼ cup peanuts crushed and toasted, salted

Instructions

  1. In a large bowl, whisk together the soy sauce or tamari, garlic, ginger, lime juice, and rice vinegar.
  2. Add the watermelon, cucumber, mango, serrano pepper, cilantro, and basil. Chill for 30 minutes. Drain the excess liquid before serving.
  3. Serve with the crushed peanuts on top of the salad.
  4. Reprinted with permission from The Love & Lemons Cookbook: An Apple-to-Zucchini Celebration of Impromptu Cooking
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4.1

150 reviews
Good

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