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Lilly’s Table

 
 
Thai Almond Broccoli
© 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 Thai Almond Broccoli & Thai Melon Salad , the Week of August 4, 2013.
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.