Ingredients

The following ingredients have 4 Servings
  • 1 tablespoon soy sauce (or tamari to make this salad gluten-free)
  • 1 small garlic clove (minced)
  • 1/2 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 1/4-inch pieces (about 2 cups))
  • 1 ripe mango (skin removed and chopped into 1/2-inch pieces)
  • 1/2 serrano pepper (thinly sliced)
  • 1/4 cup chopped cilantro
  • 1/4 cup sliced basil
  • 1/4 cup salted peanuts (crushed and toasted)

Instruction

  • 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.
  • Reprinted with permission from The Love & Lemons Cookbook: An Apple-to-Zucchini Celebration of Impromptu Cooking