Watermelon Basil Salad
Sweet watermelon joins a tart and slightly spicy dressing for a refreshing Summer salad.
Equipment
- 1 mandoline or food processor
- 1 large bowl
- 1 large strainer
- Measuring cups and spoons
- 1 serrated knife
Ingredients
- 4 cups watermelon, preferably seedless, diced into ½" - 1" pieces depending on your preference
- ¼ cup fresh basil, chiffonnade/cut into thin strips.
- 2-3 oz crumbled feta cheese
- ½ cup red onion, thinly sliced
Dressing
- 1 tablespoon olive oil
- 2 teaspoons lemon juice
- ¼ teaspoon chili powder
- ¼ teaspoon salt
- 1 tablespoon reserved watermelon juice
Instructions
- Fill the mesh strainer with the cut watermelon and place in the large bowl and place in the fridge for 30 minutes to allow any excess juice to drain.
- While the watermelon is in the fridge, combine all of the dressing ingredients (minus the extra watermelon juice) and whisk together. Prep the red onion and basil if you haven't all ready.
- Soak the red onion in ice water for about 5 minutes then remove and set aside on a paper towel to drain.
- Take the watermelon out of the fridge and pour any excess water melon juice into a separate container. Add 1 tablespoon of the juice to the dressing and whisk.
- Transfer the watermelon from the strainer to the bowl followed by the red onion, basil, and the dressing. Toss to combine. Chill in the fridge until ready to serve.
- When ready to serve, toss the salad or transfer into a serving bowl. Top with crumbled feta cheese immediately before serving.
Nutrition
Calories: 70kcalCarbohydrates: 7gProtein: 2gFat: 4gSaturated Fat: 2gCholesterol: 9mgSodium: 195mgPotassium: 107mgCalcium: 61mg
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