Watermelon with Lime Dressing and Peanuts

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Yield: 4 Servings


The jagged, irregular chunks of fruit in this recipe make it clear that something unexpected is about to happen.


½ 6-lb. baby seedless watermelon

2 Tbsp. fresh lime juice

1 Tbsp. fish sauce

1½ tsp. sugar

2 sprigs basil, plus leaves for serving

¼ cup salted, dry-roasted peanuts

2 Tbsp. extra-virgin olive oil

Flaky sea salt


Slice off both ends of the watermelon, then stand it upright on a flat side. Cut away rind in long curving strokes.Alex Lau

Halve melon crosswise. Working with one half at a time with the cut side facing up, slice off irregular bite-size pieces. Continue making your way around the melon, turning it as you work (standing it on the round side makes it easier to maneuver).

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.