Watermelon Cucumber Salad with Mint and Vegan Feta
- Total Time45 minutes
- Yield8 servings 1x
- DietVegan
A simple, refreshing summer salad with juicy watermelon, crisp cucumbers, and fresh mint. Perfect for hot days and backyard barbecues.
Ingredients
Units
Scale
For The Vegan Honey-Lime Dressing
- 1/4 cup fresh lime juice
- 2-3 Tablespoons of pure maple syrup
- Sea salt and black pepper to taste
For The Salad
- 8 cups of watermelon, cut into 1" cubes
- 1 recipe of Shane & Simple tofu feta
- 1/2 of an English cucumber, sliced
- 1/2 medium red onion, sliced
- 1/4 cup chopped fresh basil
- 1/4 cup chopped fresh mint
Instructions
- Cut watermelon into 1-inch cubes (8 cups total). Slice 1/2 English cucumber into rounds or half-moons.
- Chop 1/4 cup fresh basil and 1/4 cup fresh mint. Thinly slice 1/2 medium red onion.
- In a small bowl, whisk together lime juice, maple syrup, sea salt, and black pepper.
- Add watermelon, cucumber, basil, mint, and red onion to a large bowl. If using, crumble the tofu feta on top of the salad. Pour dressing over and toss gently.
- Serve immediately or refrigerate for 30 minutes for best results.
Notes
Leftover watermelon cucumber salad should be stored in an airtight container and will keep in the refrigerator for up to 2 days.
Watermelon salad can be made 24 hours in advance and should be enjoyed the very next day. Keep in mind that cucumber and watermelon are mostly water so the longer the salad sits the less desirable it could become. Drain any excess water after letting it sit in the fridge.
Nutrition
- Serving Size: 1/8 of recipe
- Calories: 76
- Sugar: 9.2 g
- Sodium: 106.3 mg
- Fat: 1.6 g
- Carbohydrates: 12 g
- Fiber: 1.1 g
- Protein: 3.7 g
- Cholesterol: 0 mg
- Prep Time: 15 minutes
- Chill Time: 30 minutes
- Category: Vegan Salads, Vegan Side Dishes
- Method: Raw
- Cuisine: Vegan