Photo by Alex Lau, Prop Styling by Heather Greene, Food Styling by Alison Attenborough
The jagged, irregular chunks of fruit in this salad make it clear that something unexpected is about to happen.
Recipe information
Yield
4 servings
Ingredients
2 Tbsp. fresh lime juice
1 Tbsp. fish sauce
1 1/2 tsp. sugar
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
2 Tbsp. extra-virgin olive oil
Flaky sea salt
Preparation
Step 1
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.
Step 2
Transfer watermelon salad to a platter, leaving basil sprigs behind. Top with peanuts and basil leaves, drizzle with oil, and season with salt.
Recipe notes
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