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Cucumber Basil and Watermelon Salad with Love and Lemons
4.1 from 150 votes

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.

Servings: 4
Course: Salad

Ingredients

  • 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

    Cup of Yum
  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