This Minty Watermelon Cucumber Salad is crunchy, hydrating, and refreshing, not to mention delicious. It is easy to make and travels well, making it ideal for a picnic or BBQ.

Salad Dressing
1 Tbsp olive oil (if oil-free, omit)
3 Tbsp lime juice (1 large, juicy lime yields ~3 Tbsp)
1 tsp lime zest
1/4 tsp sea salt
3/4 tsp maple syrup
Salad Ingredients
5 cups watermelon, cut into 1-inch cubes
2 cups cucumber, cut into 1-inch chunks (preferably English or Persian cucumber // if using regular cucumber, peel in strips to make alternating stripes of green and white)
1/4 cup very thinly sliced red onion
1/4 cup roughly chopped fresh mint leaves
1/2 – 1 thinly sliced jalapeño pepper (or sub 1/4-1/2 tsp red pepper flakes)
1/4 cup pepitas or roughly chopped shelled pistachios
1/2 cup vegan feta crumbles (optional)
Whisk together the olive oil, lime juice, zest, salt, and maple syrup in a small bowl.
To a large bowl, add the watermelon, cucumber, red onion, mint, and jalapeño.
Drizzle the dressing over the top and toss to coat.
Add pepitas (or pistachios) and vegan feta (optional) and toss gently until just combined (avoid over-stirring).
Taste and adjust as needed, adding more salt or vegan feta for saltiness, jalapeño for heat, lime juice for acidity, or mint for freshness.
Best eaten fresh


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