Cucumber Basil and Watermelon Salad with Love and Lemons

• Vegan
• Gluten free

• Produce

  • 1/4 cup Basil
  • 1/4 cup Cilantro
  • 1 English cucumber
  • 1 Garlic clove, small
  • 1/2 tsp Ginger
  • 1 Mango, ripe
  • 1/4 cup Peanuts, salted
  • 1/2 Serrano pepper
  • 3 cups Watermelon, deseeded and cut into cubes or melon balls

• Condiments

  • 2 tsp Lime juice, fresh
  • 1 tbsp Soy sauce

• Oils & Vinegars

  • 2 tsp Rice vinegar

Found on foodiecrush.com

Description

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

Directions

• 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