Refreshing, crisp, light summery salad, with just enough protein that you could conceivably eat it for dinner on a hot August evening. Nothing says summer like watermelon to me, and this unusual salad combines fresh cucumbers, mint, and my tofu feta cheese.
Watermelon salad with tofu feta
Makes 6-8 servings
2 lb. (1.25 K) seedless watermelon
2 large (400 g) cucumbers
4 oz. (110 g) tofu feta
1 T. (15 ml) citrus-infused olive oil
1 kaffir lime leaf, optional
handful orange-mint or peppermint leaves
1 t. (2 g) sea salt
pinch white pepper
handful of parsley leaves
Cut up the watermelon into small chunks. Peel the cucumbers and cut in half lengthwise. Scrape out the seeds with a grapefruit spoon. Cut into slices and add to the salad bowl with the watermelon.
Juice the lime. Add the oil, salt, and white pepper to the lime juice and whisk. Pour over the contents of the bowl.
Fold the kaffir lime leaf in half, and cut away the hard vein running down the center. Finely chop the kaffir lime leaf and the mint. Add to the bowl.
Crumble the tofu feta. Add to the bowl. Toss. Add additional salt if needed after tasting. Top with a little bit of parsley if desired (pictured).
All of our recipes are gluten-free, sugar-free, and made with plant-based ingredients to help you build a healthy life. We support Meatless Monday. Look for midweek essays and Friday how-to and giveaways (when available).
If you haven’t seen citrus olive oil, this would be a good choice for this recipe: