This is another delish salad by @Bryantterry from his Afro-Vegan cookbook.  This refreshing salad is perfect for a picnic or BBQ. The dressing adds a sweet and spicy twist.


4 C. Strawberries

6 oz. Watermelon Flesh

¼ C. packed minced fresh basil

2 Tbs. Basil-Cayenne Syrup (1 cup of monk fruit sweetener and ½ C water simmered on low until sugar is dissolved)

Note: I use monk fruit in lieu of sugar because of its nutritional value.

2 Tbs. freshly squeezed lime juice

1/8 tsp. Basil Salt

1/4 C. coarse sea salt

¼ C. packed minced fresh basil

Preheat the oven to 175F. Line a small rimmed baking sheet with parchment paper. Combine salt and basil in a spice grinder and process until finely ground. Spread the mixture on a lined baking sheet and bake for 15 minutes, stirring occasionally.  Turn off the oven and leave the mixture in the oven to dry for 30 minutes.  Remove from the oven and let cool. Transfer to a jar and seal tightly.  Stored at room temperature it will keep for 6 months.


Quarter the strawberries lengthwise and put them in a large bowl.

Seed the watermelon and cut it into small, triangular wedges about the size of the strawberry slices and add to the bowl with the strawberries.

Add the basil and 2 tablespoons of the syrup and stir gently to combine.

Taste and add more syrup if desired.

Cover and refrigerate until chilled, at least an hour.


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