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Thai watermelon salad

updated

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Ingredients for 2 servings:

  • 400 g watermelon(s)
  • ½ cucumber(s)
  • 1 handful of peanuts, roasted, unsalted
  • 3 tbsp lime juice
  • 3 tbsp orange juice
  • 1 tbsp rice wine vinegar
  • 1 tbsp soy sauce
  • ½ tsp Sriracha sauce
  • 1 tsp ginger
  • 1 tsp, heaped palm sugar
  • some peppermint
  • some basil leaves

Instructions

Working time approx. 15 minutes; Total time approx. 15 minutes

fresh summer salad

Deseed the watermelon flesh and cut into cubes. Peel the cucumber and slice thinly. Roughly chop the peanuts. Grate the ginger. Combine the dressing ingredients in a large bowl. Mix the watermelon and cucumber into the dressing. Garnish the salad with chopped peppermint and basil leaves and the peanuts.

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Written by John Myers

Professional Chef with 29 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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