Thai Watermelon Salad

June 24, 2018

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

1medium seedless watermelon, cut into 1/2″ cubes

1small seedless cucumber, quartered lengthwise and thinly sliced

1small chili of your preferred heat level (serrano, fresno, etc.), seeds removed and finely minced

1 cupThai or sweet basil leaves (or a mix of both), rough chopped

1/2 cupfresh mint leaves, roughly chopped

2 tablespoonstoasted black sesame seeds

2 tablespoonsrice wine vinegar

juice and zest of 2 limes

2 teaspoonstoasted sesame oil

1 teaspoonsoy sauce or gluten free tamari

salt to taste

Preparation

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.