Watermelon with Lime Dressing and Peanuts
- Preparing Time: -
- Total Time: -
- Served Person: 4 servings
- flaky sea salt
- 2 tbsp. fresh lime juice
- 1 1/2 tsp. sugar
- 2 tbsp. extra-virgin olive oil
- 1 tbsp. fish sauce
- 2 sprigs basil, plus leaves for serving
- 1/2 (6-lb.) baby seedless watermelon, rind removed, flesh cut into irregular bite-size pieces (about 6 cups)
- 1/4 cup salted, dry-roasted peanuts
- Carbohydrate 30 g(10%)
- Fat 12 g(18%)
- Fiber 2 g(9%)
- Protein 5 g(9%)
- Saturated Fat 2 g(8%)
- Sodium 860 mg(36%)
- Calories 223
Preparation Stir lime juice, fish sauce, sugar, and 1 Tbsp. water in a large bowl until sugar is dissolved. Lightly crush 2 basil sprigs by scrunching up in your hand and add to dressing along with watermelon; toss gently until coated. Transfer watermelon salad to a platter, leaving basil sprigs behind. Top with peanuts and basil leaves, drizzle with oil, and season with salt.
Preparation Stir lime juice, fish sauce, sugar, and 1 Tbsp. water in a large bowl until sugar is dissolved. Lightly crush 2 basil sprigs by scrunching up in your hand and add to dressing along with watermelon; toss gently until coated. Transfer watermelon salad to a platter, leaving basil sprigs behind. Top with peanuts and basil leaves, drizzle with oil, and season with salt.
