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4.1 from 150 votes

Cucumber Basil and Watermelon Salad with Love and Lemons

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.

Servings: 4
Course: Salad

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

    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