Vegan Watermelon Salad

5 from 1 vote

This fresh and flavorful salad screams summer. With bright basil, sweet watermelon, juicy strawberries, fresh cucumbers and a squeeze of lime, this salad is cool and refreshing.

Course Salad

Cuisine American

Keyword AIP, gluten free, paleo, vegan

Prep Time 10 minutes

Total Time 10 minutes

Servings servings

Calories 73kcal

Author Amanda McGillicuddy

Equipment

Knife
Cutting board
Large salad bowl
Whisk
Small bowl

Ingredients

3 cups Cubed seedless watermelon About 1 mini seedless watermelon
1 cup Sliced strawberries About 1 pint
1 cup Sliced English cucumber About 1 cucumber
1 Jalapeno (omit for AIP) Optional
½ cup Basil Shredded
1 Lime
1 tbsp Agave Or preferably honey if not vegan
¼ tsp Salt

Instructions

Prepare the fruit and veggies: A small mini seedless watermelon will provide enough watermelon for the salad. Slice the watermelon into 1 inch rounds and then cut in to cubes removing the rind. Slice 1 large English cucumber in to thin rounds. Slice the strawberries removing the stem. Remove the seeds and stem from the jalapeno if using and slice.
Combine all the produce in a large salad bowl and stir.
Slice the basil into thin shreds by layering the basil leaves on top of one another and then rolling the leaves from top to bottom. Slice along the rolled up leaves and add to the salad bowl.
In a small bowl, juice the lime and whisk together the lime juice, agave (or honey) and salt. Pour on top of contents of the salad bowl and stir together.
Serve immediately or store in the fridge until you're ready to enjoy.

Nutrition