10-Minute Refreshing Vegan Watermelon and Cucumber Salad
1 min read
That includes Aleppo peppers, which have an earthy depth and a gentle degree of spiciness and sweetness, this recipe from the Eat Crops Each Day cookbook delicately combines juicy watermelon, tangy lime, warmth from the peppers, and herby basil for a mouthwatering summery salad.
What you want:
¼ cup julienned pink onion
2 teaspoons poppy seeds
½ teaspoon salt
1 teaspoon agave nectar
½ teaspoon Aleppo pepper
2 tablespoons lime juice
2 tablespoons olive oil
1 Japanese or English cucumber
¼ cup loosely packed recent basil, torn into 1-inch items
2 cups cubed seedless watermelon (1½-inch cubes)
What you do:
- In a medium bowl of chilly water, immerse onion and put aside. In a small bowl, combine poppy seeds, salt, agave, Aleppo pepper, lime juice, and oil.
- Utilizing a rolling pin or flat facet of a giant chef’s knife, press down on cucumber to flatten it, breaking pores and skin so it cracks. Cube cucumber throughout grain into ½-inch items. Measure 1 cup diced cucumber.
- Drain onion and pat dry. In a serving bowl, mix onion, cucumber, basil, and watermelon. Drizzle with French dressing, toss to coat evenly, and serve.
