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Thai-Inspired Watermelon & Peach Salad

Delightful Thai-Inspired Watermelon & Peach Salad for Summer

A vibrant Thai-Inspired Watermelon & Peach Salad perfect for summer gatherings, bursting with sweet and tangy flavors.
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Prep Time 15 minutes
Total Time 15 minutes
Servings: 4 cups
Course: Salads
Cuisine: Thai
Calories: 150
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Dressing
  • 2 tablespoons fresh lime juice Adds acidity and brightness. Substitution: Lemon juice.
  • 1 tablespoon sambal oelek Provides heat. Substitution: Sriracha.
  • 1 teaspoon finely grated ginger Enhances freshness.
  • 1 teaspoon fish sauce Delivers umami. Substitution: Soy sauce.
For the Salad
  • 2 slices scallions Offers mild onion flavor. Alternative: Chives.
  • 1 sliced serrano chile Provides fresh heat. Substitution: Jalapeños.
  • 1 handful fresh Thai or Italian basil Adds herbal notes. Tip: Use Thai basil.
  • 4 cups cubed seedless watermelon Provides sweetness. Prep Note: Can be balled or cubed.
  • 2 ripe peaches Contributes sweetness. Tip: Ensure peaches are ripe.
  • 1 handful dry roasted peanuts Adds crunch. Note: Substitute with sunflower seeds for nut-free.

Equipment

  • Mixing Bowl
  • spatula
  • whisk

Method
 

Step-by-Step Instructions
  1. In a large mixing bowl, whisk together fresh lime juice, sambal oelek, finely grated ginger, and fish sauce.
  2. Incorporate sliced scallions, sliced serrano chile, and fresh basil leaves into the dressing, stirring gently.
  3. Gently fold in cubed seedless watermelon and sliced peaches, ensuring they are evenly coated with the dressing.
  4. Transfer the salad to a serving dish, sprinkle with crushed peanuts and garnish with basil leaves.

Nutrition

Serving: 1cupCalories: 150kcalCarbohydrates: 30gProtein: 4gFat: 6gSaturated Fat: 1gPolyunsaturated Fat: 2gMonounsaturated Fat: 2gSodium: 400mgPotassium: 500mgFiber: 3gSugar: 20gVitamin A: 1000IUVitamin C: 30mgCalcium: 40mgIron: 1mg

Notes

Enjoy fresh, ideally within 2 hours of preparation. Store leftovers in fridge for up to 1 day, keeping dressing separate.

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