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Lilly’s Table

 
 
Spicy Almond Eggplant
© Lillys-Table.com Photo of Thai Melon Salad
 

Tags: Dairy Free Gluten-Free Low-Glycemic nuts Vegan

  • Hard
  • Medium
  • Easy

Prep
Difficulty
Easy

20 mins

Time
Estimate
20 mins

Icon Heart Healthy

Gluten
Free?
Yes

Summer

Typical
Season
Summer

Nutrition Info

  • 7
  • 6
  • 5
  • 4
  • 3
  • 2
  • 1

Protein

  • 7
  • 6
  • 5
  • 4
  • 3
  • 2
  • 1

Carbs

  • 7
  • 6
  • 5
  • 4
  • 3
  • 2
  • 1

Fats

  • 7
  • 6
  • 5
  • 4
  • 3
  • 2
  • 1

Vegetables

Recipe Detail

Summer

Thai Melon Salad

from Spicy Almond Eggplant with Thai Melon Salad, the Week of August 31, 2014.
View the next recipe for this meal.

Spicy, salty and a touch sweet, this Thai-inspired melon & cucumber salad is cool, refreshing and on fire at the same time. You could potentially add more veggies such as bell peppers or bean sprouts if desired.

Ingredients

  • 2 tablespoons soy sauce, tamari , use gluten-free tamari if needed
  • 2 tablespoons lime, juice, zest as well for extra flavor
  • 1 teaspoon honey, skip if your melon is super-sweet
  • 1 clove garlic, mashed and minced
  • 1 jalapeno, finely minced
  • 2 lbs melon, or more to create 3 cups
  • 2 cups cucumber, cut in chunks
  • ¼ cup fresh basil, thai basil, lemon basil or cilantro
  • ½ cup peanuts, chopped roughly

Serving Size: 3 People

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Preparation Instructions

Whisk together the soy sauce, lime juice, zest (if using), honey, garlic, and jalapeno.

Cut the melon in half. Scoop out the seeds. Using a baller, scoop out round balls of the melon or cut away the skin and cut into 1 inch chunks.

Toss with the cucumber, minced basil and chopped peanuts. Finish with the dressing. Serve immediately or chill in the fridge until ready to enjoy.