While it’s easy for burgers and hot dogs to take center stage on Fourth of July, no cookout is complete without a spread of delicious sides. And this Thai Watermelon Salad from Juniper Green might just steal the show.
Ingredients
- 1 medium seedless watermelon, cut into 1/2" cubes
- 1 small seedless cucumber, quartered lengthwise and thinly sliced
- 1 small chili of your preferred heat level (serrano, fresno, etc.), seeds removed and finely minced
- 1 cup Thai or sweet basil leaves (or a mix of both), rough chopped
- 1/2 cup fresh mint leaves, roughly chopped
- 2 tablespoons toasted black sesame seeds
- 2 tablespoons rice wine vinegar
- juice and zest of 2 limes
- 2 teaspoons toasted sesame oil
- 1 teaspoon soy sauce or gluten free tamari
- salt to taste
Instructions
1. Whisk rice wine vinegar, lime, sesame oil, and soy sauce in a small bowl.
2. Toss watermelon and cucumber in a larger bowl and add dressing a few tablespoons at a time until coated, tasting as you go.
3. Add sesame seeds and chopped herbs just before serving, toss until well incorporated, and taste for seasoning. Serve slightly chilled but not straight out of the fridge.
