Watermelon and Basil Salad

WatermelonBasilSaladAt Dr. Kelley’s Victory Over Cancer – we love to find a great, refreshing summer salad. Watermelon? Great by itself. Basil – I commonly use in Italian cooking – but THIS marvelous combination was tried out this weekend at our home – and it was so goooooood! ~ J.B.

Ingredients:

Yields 3 1/2 cups

  • 1 1/2 cups (255 g) diced watermelon, seeded
  • 1/2 English cucumber (100 g), diced
  • 1 cup (200 g) diced mango
  • 1/2 cup (80 g) red onion, finely chopped
  • 1/2 jalapeño pepper (10 g), seeded and minced
  • 2 tsp lime zest
  • 2 Tbsp. fresh lime juice
  • 2 tsp raw agave
  • 4 fresh basil leaves, finely chopped
  • 1 small garlic clove, minced
  • 1/4 tsp Himalayan salt

Preparation:
Dice the watermelon, cucumber, mango, onion and jalapeño. Place in a medium-sized bowl.

Please wear gloves when cutting up the jalapeño. Their oils are invisible but can be painful. Don’t touch any other place on your body before washing your hands after handling it.

Zest the lime, and then add to the bowl along with the lime juice. It is best to zest the lime before cutting it.

Add the agave, basil leaves, garlic and salt. Gently toss everything, making sure everything gets well coated.

Store left-overs in the fridge for 2-3 days.

Printable Version: http://herballegacy.com

Recipe by Ami Sue and published at Herbal Legacy.

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