Refreshing summery salad coming right at yuh!
You know I’m not a boring salad person—unless she’s the simple side dutifully stepping back to let the main take center stage.
Anywho.
I acquired a watermelon for a big ole weekend cabin trip… but then the trip was cancelled.
Being my prepared perfectionist anxiety-ridden self I already purchased a boatload of groceries.
So.
I’m trying to consume all the perishables before they go south, including an entire watermelon.
Watermelon smoothies, watermelon salads, and watermelon straight to the face.
Pick your poison.
Well, you don’t really get to pick because I’m presenting you with this recipe, whether you like it or not.
Although this guy is quite hard to dislike.
Fresh mixed greens are lightly tossed with zesty lemon juice and extra virgin olive oil, then loaded up with juicy cubed watermelon, thinly sliced English cucumber, fragrant basil, creamy vegan feta, and nutty toasted almonds.
Don’t forget the pink sea salt and cracked black pepper!
I think this boujee salad is calling your name…
P.S. This salad just screams summer potluck material! Or not-sad desk lunch. You decide.
P.P.S. As a main this salad serves one (well I inhaled it all), but if you’re going the side salad route the recipe can feed a few people.
Lemony Greens with Watermelon, Cucumber & Toasted Almonds
Ingredients
- 2 teaspoons fresh lemon juice
- 2 teaspoons extra virgin olive oil
- Pink sea salt, to taste
- Freshly cracked black pepper, to taste
- 3 packed cups mixed greens
- 1 1/2 cups large dice juicy seedless watermelon
- 3/4 cup thinly sliced English cucumber
- 2 tablespoons thinly sliced fresh basil
- 2 tablespoons crumbled vegan feta (I use Violife block)
- 2 tablespoons toasted almond slices
Instructions
- In a medium-large bowl, whisk the lemon juice, olive oil, salt and pepper. Taste then adjust the ingredient amounts to your liking.
- Toss the greens in the dressing until evenly coated.
- Gently fold in the watermelon, cucumber, basil, feta, and almonds.
- Serve with more salt and pepper.