Eat Like a Yogi - Cucumber, Watermelon, and Basil Salad

From and The Love and Lemons Cookbook




August: Cucumber, Watermelon, and Basil Salad


We are keeping it light and cool with this summer salad. This bright and fruity side dish has plenty of ingredients to help you chill out for summer. Watermelon, mango, and cucumber are cooling foods that are easily digested, making them perfect for balancing the pitta dosha. Plus, cilantro and lime juice add a flare of flavor and pacify pitta.


Any recipe can be adjusted to complement both the seasonal dosha and your predominate dosha. For example, the original recipe includes jalapeños. However, we recommend skipping spicy ingredients this time of year, especially if you feel affected by the hot, summer days. Additionally, if your predominate dosha is pitta, we recommend halving or skipping the rice vinegar. Not sure what your dosha is? Take a dosha quiz and found out HERE! Also, find out more about diet recommendations for each dosha HERE!



1 tablespoon soy sauce, or tamari to make this salad gluten-free
1 small garlic clove, minced
½ teaspoon minced ginger
2 teaspoons fresh lime juice
2 teaspoons rice vinegar
3 cups watermelon, deseeded and cut into cubes or melon balls
1 English cucumber, chopped into ¼-inch pieces (about 2 cups)
1 ripe mango, skin removed and chopped into ½-inch pieces
¼ cup chopped cilantro
¼ cup sliced basil
¼ cup salted peanuts, crushed and toasted


Step-by-Step Instructions:


1. In a large bowl, whisk together the soy sauce or tamari, garlic, ginger, lime juice, and rice vinegar.

2. Add the watermelon, cucumber, mango, cilantro, and basil. Chill for 30 minutes. Drain the excess liquid before serving.


3. Serve with the crushed peanuts on top of the salad.


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