Watermelon Cucumber Salad with Mint and Basil

Name: Watermelon Cucumber Salad with Mint and Basil
Prep time: 20 min
Cook time: 5 min
Total time: 25 min
Yield: 8
Ingredients: 4–5 cup cubed watermelon ((seedless, or remove black seeds)); 2 medium English cucumbers ((halved lengthwise, then sliced)); 2 medium Cara Cara oranges, (segmented); 3 apricots, (sliced into wedges); 1/4 cup fresh mint, (thinly sliced + more to taste as needed); 1/4 cup fresh basil, (thinly sliced + more to taste as needed); 2 cup arugula; 1/4 cup extra virgin olive oil; 2 tbsp freshly squeezed lemon juice; Sea salt and freshly cracked black pepper to taste; 1/4–1/2 cup pitted Castelvetrano olives, (sliced (depends on how much you like olives)); 2 medium ripe avocados, (diced)

By Nisha Vora · Rainbow Plant LifePublic

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This Watermelon Cucumber Salad with Mint and Basil is an easy, light, and healthy salad that’s perfect for picnics, barbecues, and al fresco dining. Made with crisp cucumbers, juicy watermelon, and fresh herbs, it’s a great alternative to traditional salads.

Prep: 20 min
Cook: 5 min
Total: 25 min
Servings: 8

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This recipe was taken from Watermelon Cucumber Salad with Mint and Basil · by Nisha Vora. If you enjoy it, please consider supporting the creator at the source.

Ingredients

For 8 people

Cooking for

4–5 cupcubed watermelon ((seedless, or remove black seeds))
2medium English cucumbers ((halved lengthwise, then sliced))
2medium Cara Cara oranges, (segmented)
3apricots, (sliced into wedges)
0.25 cupfresh mint, (thinly sliced + more to taste as needed)
0.25 cupfresh basil, (thinly sliced + more to taste as needed)
2 cuparugula
0.25 cupextra virgin olive oil
2 tbspfreshly squeezed lemon juice
—Sea salt and freshly cracked black pepper to taste
0.25–0.5 cuppitted Castelvetrano olives, (sliced (depends on how much you like olives))
2medium ripe avocados, (diced)

Steps

1
Pat dry the cubed watermelon and the sliced cucumbers to remove excess water. This will help the salad be less watery.
2
Combine the cubed watermelon, sliced cucumbers, orange segments, sliced apricots, basil, mint, and arugula in a large serving bowl. Toss to combine.
3
In a small bowl, whisk together the lemon juice and olive oil until emulsified. Season to taste with sea salt and pepper. Drizzle on top of the salad and toss well to coat all the ingredients.
4
Add in the sliced olives and diced avocado and gently toss. Serve immediately.1. NOTE: I recommend (1) dressing only the amount of the salad you plan to eat within a few hours and (2) storing the rest of the salad without the vinaigrette, avocado, and olives. Otherwise, the salad can get too watery as it rests in the fridge.

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Per portion

Calories: ~60.3 kcal
Protein: ~0.9 g
Fat: ~14.4 g
Carbs: ~5.4 g
Fiber: ~0.4 g
Sodium: ~4.5 mg

3 ingredients still need USDA food links. cubed watermelon ((seedless, or remove black seeds)) is linked but not in a weighable unit yet. Any figures below include only weighable linked amounts. Shown for one portion of a 8-portion recipe.

Approximate — includes amount ranges.

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