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.
Course Salad
Keyword cucumber watermelon salad
Servings 4
Ingredients
1tablespoonsoy sauce, or tamari to make this salad gluten-free
1small garlic clove, minced
½teaspoonminced ginger
2teaspoonsfresh lime juice
2teaspoonsrice vinegar
3cupswatermelon, deseeded and cut into cubes or melon balls
1English cucumber, chopped into ¼-inch pieces (about 2 cups)
1ripe mango,skin removed and chopped into ½-inch pieces
½serrano pepper, thinly sliced
¼cupchopped cilantro
¼cupsliced basil
¼cupsalted 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.