Watermelon Basil Salad
- ½ mini watermelon
- ¼ cup basil, loosely packed
- ¼ tsp powdered ginger
- pinch sea salt
- Cut watermelon into large cubes, discarding the rind (should make roughly 4 cups).
- Chiffonade or chop your basil. Combine all ingredients well and allow to chill for at least 2 hours (for the best results allow it to rest overnight).
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