Ensalada de pepino, albahaca y sandía con Love and Lemons

Ingredientes

• 1 tablespoon soy sauce (, or tamari to make this salad gluten-free)
• 1 small garlic clove (, minced)
• 1/2 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 1/4-inch pieces (about 2 cups))
• 1 ripe mango (,skin removed and chopped into 1/2-inch pieces )
• 1/2 serrano pepper (, thinly sliced)
• 1/4 cup chopped cilantro
• 1/4 cup sliced basil
• 1/4 cup salted peanuts (, crushed and toasted)

Preparación

1. 1

   In a large bowl, whisk together the soy sauce or tamari, garlic, ginger, lime juice, and rice vinegar.

2. 2

   Add the watermelon, cucumber, mango, serrano pepper, cilantro, and basil. Chill for 30 minutes. Drain the excess liquid before serving.

3. 3

   Serve with the crushed peanuts on top of the salad.

4. 4

   Reprinted with permission from The Love & Lemons Cookbook: An Apple-to-Zucchini Celebration of Impromptu Cooking