Olive Magazine
Thai Watermelon Salad Recipe

Thai watermelon salad

Published: May 30, 2017 at 10:26 am
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  • Preparation and cooking time
    • Total time
  • Easy
  • Serves 4

Watermelon is this year’s trendy ingredient and stands in for green papaya in this update of a Thai classic. It’s best to buy a whole watermelon and use the flesh closest to the skin as this tends to be a bit firmer

  • Gluten free
Nutrition:
HighlightNutrientUnit
low inkcal131
fat2.4g
saturates0.5g
carbs22.6g
sugars20.9g
fibre0.6g
protein4.4g
salt3.7g
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*This recipe is gluten-free according to industry standards

Ingredients

  • 3 tbsp palm sugar or soft brown sugar
  • 5 tbsp fish sauce
  • 2 cloves garlic, roughly chopped
  • 3 bird’s eye chilli
  • 1 1/2 lime, juiced
  • 500g watermelon, seeds removed and cut into chunks
  • 1 tbsp roasted peanuts, roughly chopped
  • a handful of leaves mint, shredded
  • a handful of leaves Thai basil, shredded

Method

  • STEP 1

    Mix the sugar into the fish sauce. In a mortar, pound the garlic with a pestle, then add the chillies and pound again, leaving the chillies bruised but intact. Add the lime juice and fish sauce and pound again. Tip into a bowl with the watermelon and toss everything together. Sprinkle with peanuts and the herbs to serve. Avoid eating the whole chillies unless you are a heat fanatic; they’ll be incredibly hot!

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