Cucumber Basil and Watermelon Salad

Fresh fruits of cucumber, mango and watermelon are dressed with a zingy Asian dressing of soy sauce, rice wine vinegar and ginger, with a kick of spice from jalapeño.

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

Instructions

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.