Name: Cucumber Watermelon Basil Salad
Prep time: 9 min
Cook time: 21 min
Total time: 30 min
Yield: 4 servings
Ingredients: 1 tbsp soy sauce (, or tamari to make this salad gluten-free); 1 clove small garlic (, minced); 0.5 tsp minced ginger; 2 tsp fresh lime juice; 2 tsp rice vinegar; 3 cups watermelon (, deseeded and cut into cubes or melon balls); 1 null English cucumber (, chopped into 0.25-inch pieces (about 2 cups)); 1 null ripe mango (, skin removed and chopped into 0.5-inch pieces); 0.5 null serrano pepper (, thinly sliced); 0.25 cup chopped cilantro; 0.25 cup sliced basil; 0.25 cup salted peanuts (, crushed and toasted)

Instructions

Show units in method

1

In a large bowl, whisk together the soy sauce (1 tbsp), small garlic (1 clove), minced ginger (0.5 tsp), fresh lime juice (2 tsp), and rice vinegar (2 tsp).
2

Add the watermelon (3 cups), cucumber (1 English), mango (1 ripe), pepper (0.5 serrano), chopped cilantro (0.25 cup), and sliced basil (0.25 cup). Chill for 30 minutes. Drain the excess liquid before serving.
3

Serve with the salted peanuts (0.25 cup) on top of the salad.

Nutrition Facts

Per portion

Divide into portions:

155

kcal

Protein (g)

Carbs (g)

Fat (g)

Macronutrients

Saturated Fat 1 g

Monounsaturated Fat 2 g

Polyunsaturated Fat 2 g

Fiber 3 g

Sugars 19 g

Micronutrients

iron

1mg

23% DV

sodium

204mg

35% DV

calcium

25mg

8% DV

potassium

343mg

29% DV

vitamin a

730mcg

324% DV

vitamin c

45mg

198% DV

vitamin k

87mcg

289% DV