Vegan Watermelon Salad
This fresh and flavorful salad screams summer. With bright mint and basil, sweet watermelon, fresh cucumbers and a squeeze of lime, this salad is cool and refreshing.
Servings: 6 servings
Calories: 89kcal
Equipment
- Knife
- Cutting board
- Large mixing bowl
- Whisk
Ingredients
- 6 cups Seedless watermelon, diced into 1-inch cubes about 1 mini seedless watermelon
- 1 cup English cucumber, diced about ½ English cucumber
- ½ cup Red onion, thinly sliced about ¼ small onion
- ¼ cup Basil, finely chopped
- ¼ cup Mint, finely chopped
- ¼ cup Vegan feta optional (omit for AIP)
Dressing
- 3 tablespoon Lime juice about 1.5 small limes juiced
- 1 tablespoon Maple syrup
- 1 tablespoon Extra virgin olive oil
- ¼ teaspoon Salt
Instructions
- Prepare the ingredients by first washing the rind of a mini seedless watermelon and dicing the flesh into 1-inch cubes (see blog notes for tips on cutting a watermelon). Cut the English cucumber into quarters lengthwise and then dice into ½-inch pieces. Thinly slice the red onion and finely chop the basil and mint leaves.
- Combined the dressing ingredients in a large mixing bowl and whisk together.
- Add the watermelon, cucumber, onion and herbs to the mixing bowl with the dressing a lightly toss to coat.
- Top with vegan feta (if using) and serve immediately or chill for 30-60 minutes before enjoying.
Nutrition
Serving: 1cup | Calories: 89kcal | Carbohydrates: 22g | Protein: 2g | Fat: 1g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Sodium: 100mg | Potassium: 346mg | Fiber: 3g | Sugar: 16g | Vitamin A: 1036IU | Vitamin C: 64mg | Calcium: 34mg | Iron: 1mg
