Cucumber Basil & Watermelon Salad
Reprinted from The Love & Lemons Cookbook by arrangement with Avery Books, a member of Penguin Group (USA) LLC, A Penguin Random House Company. Copyright © 2016, Jeanine Donofrio
Servings: 4 servings
Ingredients
- 1 tablespoon 15 mL tamari
- 1 small garlic clove minced
- ½ teaspoon 2 mL minced ginger
- 2 teaspoons 10 mL fresh lime juice
- 2 teaspoons 10 mL rice vinegar
- 3 cups 750 mL ½-inch (1-cm) cubed watermelon, deseeded
- 1 English cucumber chopped into ½-inch (1-cm) pieces (just over 2 cups/500 mL)
- 1 ripe mango skin removed and chopped into ½-inch (1-cm) pieces
- ½ serrano pepper thinly sliced
- ¼ cup 60 mL chopped cilantro
- ¼ cup 60 mL sliced basil
- ¼ cup 60 mL salted peanuts, crushed and toasted
Instructions
- In a large bowl, whisk together the tamari, garlic, ginger, lime juice, and rice vinegar.
- Add the watermelon, cucumber, mango, serrano pepper, cilantro, and basil. Chill for 30 minutes. Drain a little of the excess liquid before serving.
- Serve with the crushed peanuts on top.