Watermelon Cucumber Salad with Mint and Basil
User Reviews
5
Watermelon Cucumber Salad with Mint and Basil
Description
Watermelon Cucumber Salad with Mint and Basil is a refreshing blend that highlights the sweet juiciness of watermelon cubes and the crunch of thinly sliced English cucumber. Sweetness from cara cara oranges and apricot wedges complements the fruit, while fresh herbs like mint and basil add an aromatic brightness. Peppery arugula introduces a subtle bite to balance the flavors.
The dressing consists of freshly squeezed lemon juice and extra virgin olive oil emulsified together, seasoned with sea salt and cracked black pepper. This light vinaigrette coats the salad ingredients without overpowering their natural taste. Castelvetrano olives and diced avocado are folded in last for savory richness and creaminess, rounding out the dish.
To prevent excess wateriness, the watermelon and cucumber are patted dry before assembly, and the vinaigrette, avocado, and olives are added just prior to serving. This salad works well as a side dish during summer or as part of a light lunch. Storing components separately before combining helps maintain optimal texture and flavor.
Ingredients
- 4-5 cups watermelon seedless, or remove black seeds, cubed
- 2 English cucumber halved lengthwise, then sliced, medium
- 2 cara cara orange segmented, medium
- 3 apricot sliced into wedges
- 1/4 cup mint thinly sliced + more to taste as needed, fresh
- 1/4 cup basil thinly sliced + more to taste as needed, fresh
- 2 cups arugula
- 1/4 cup extra virgin olive oil
- 2 tablespoons lemon juice freshly squeezed
- sea salt freshly cracked, to taste
- black pepper freshly cracked, to taste
- 1/4- 1/2 cup Castelvetrano olives sliced (depends on how much you like olives, pitted
- 2 avocado diced, medium ripe
Instructions
- Pat dry the cubed watermelon and the sliced cucumbers to remove excess water. This will help the salad be less watery.
- Combine the cubed watermelon, sliced cucumbers, orange segments, sliced apricots, basil, mint, and arugula in a large serving bowl. Toss to combine.
- 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.
- 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.
Nutrition Information
Show DetailsNutrition Facts
Serving: 8to 12 (as a side)
Amount Per Serving
Calories 199 kcal
% Daily Value*
| Calories | 199kcal | 10% |
| Carbohydrates | 19g | 6% |
| Protein | 3g | 6% |
| Fat | 14g | 22% |
| Saturated Fat | 2g | 10% |
| Polyunsaturated Fat | 2g | 12% |
| Monounsaturated Fat | 10g | 50% |
| Sodium | 153mg | 6% |
| Potassium | 565mg | 12% |
| Fiber | 5g | 20% |
| Sugar | 11g | 22% |
| Vitamin A | 1129IU | 23% |
| Vitamin C | 35mg | 39% |
| Calcium | 51mg | 5% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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