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–+ servings
watermelon cucumber salad

Watermelon Cucumber Salad Recipe

Melissa Champagne
This refreshing watermelon cucumber salad with mint, basil, and vegan feta is a hydrating, antioxidant-rich dish perfect for a healthy, light meal or side.
5 from 2 votes
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Prep Time 12 minutes
Total Time 12 minutes
Course Salad, Side Dish, Snack
Cuisine American
Servings 6
Calories 1123 kcal

Equipment

  • mandoline

Ingredients
  

Dressing:

  • 4 tbsp extra virgin olive oil
  • 1 lime juiced
  • 1/4 tsp salt
  • 1 tbsp maple syrup

Salad:

  • 8 cup fresh watermelon cut into 1-inch cubes
  • 2 Persian cucumbers thinly sliced
  • 3 tbsp fresh mint roughly torn
  • 2 tbsp fresh basil roughly torn
  • 1/2 cup vegan feta cheese vegan, homemade or storebought

Instructions
 

  • Mix olive oil, fresh lime juice, salt, and maple syrup in a bowl and mix vigorously. Set aside.
  • Place watermelon cubes, sliced cucumber, fresh mint, and basil in a large salad bowl.
  • Right before serving, drizzle the dressing over the salad. Give it a gentle toss being careful not to bruise or break the watermelon chunks.
  • Sprinkle the feta cheese on top, taste for seasoning, and add more if necessary. Serve.

Notes

Serve chilled: This salad is best enjoyed cold. Keep all ingredients in the refrigerator before and after prepping to ensure they are perfectly chilled for a super refreshing experience.
Assemble just before serving: Toss the vegan feta, watermelon, cucumber, and other ingredients with the dressing right before serving. This helps maintain the crisp texture of the watermelon and cucumber. For a unique presentation, use a melon baller to scoop out the watermelon.
Toss gently: Be gentle when mixing to preserve the shape and texture of the delicate ingredients.
Make ahead: You can prep the ingredients and store them separately in airtight containers. The dressing can also be made up to 3 days in advance and stored in a mason jar in the fridge. Toss everything together just before serving for maximum freshness.
Storage: Leftovers can be stored in an airtight container in the fridge for up to 2 days. Note that the watermelon and the cucumber may release some water as they sit, so drain it and toss the salad with fresh herbs and a little extra lime juice and salt before serving to refresh it.
Optional balsamic glaze: A drizzle of balsamic glaze adds extra flavor and is highly recommended if you have some on hand.
Short on time? To save time, consider buying pre-cut watermelon, as cutting the watermelon is the most time-consuming part of this recipe.
 

Nutrition

Calories: 1123kcalCarbohydrates: 124gProtein: 25gFat: 68gSaturated Fat: 13gPolyunsaturated Fat: 7gMonounsaturated Fat: 41gCholesterol: 40mgSodium: 1274mgPotassium: 1738mgFiber: 9gSugar: 93gVitamin A: 7918IUVitamin C: 127mgCalcium: 191mgIron: 5mg
Keyword watermelon
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