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.
1tablespoonsoy sauceor tamari to make this salad gluten-free
1small garlic cloveminced
2teaspoonsfresh lime juice
3cupswatermelondeseeded and cut into cubes or melon balls
1English cucumberchopped into 1/4-inch pieces (about 2 cups)
1ripe mangoskin removed and chopped into 1/2-inch pieces
1/2serrano pepperthinly sliced
1/4cupsalted peanutscrushed and toasted
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.