Watermelon Salad with Basil-Ginger Dressing
A refreshing Watermelon Salad made with a unique basil and ginger dressing that is bound to be the hit of the BBQ table spread. It's simple to make, and optionally dairy-free.
Servings: 6 -8
Ingredients
For Salad:
- 1 medium watermelon cubed
- 1 tablespoon extra-virgin olive oil
- Pinch fine sea salt
- 1/3 cup slivered almonds toasted
- 1/3 cup feta cheese omit for dairy-free
- 1/4 small red onion finely sliced
- 1-2 tablespoons fresh mint chopped or chiffonade
- 4 strips cooked bacon chopped (optional)
For Dressing:
- 1/4 cup fresh basil not packed
- 2 tablespoons water
- 1 tablespoon honey or maple syrup
- 1/2 teaspoon grated ginger
Instructions
- In a bowl place cubed watermelon. Drizzle olive oil and sea salt over watermelon.
- In a small skillet over medium-low heat, toast almonds until golden, but not burned. Let cool.
- If adding, cook bacon using your desired method (our favorite method is baking it). Let cool.
- Assemble the salad by adding your sliced onion, optional bacon, feta, almonds, and mint leaves.
- In a blender, blend dressing ingredients until smooth and drizzle over salad, tasting to ensure you have an amount you desire. If your blender is too large, blend using an immersion blender in a cup.
- Serve immediately, or refrigerate if serving later. Best served within a few hours.
Notes
Serving size will depend on the size of your watermelon
This recipe was originally published in 2015 and updated with new photographs in 2020.
Nutrition
Serving: 1/6 recipe | Calories: 126kcal | Carbohydrates: 10g | Protein: 4g | Fat: 10g | Saturated Fat: 2g | Cholesterol: 12mg | Sodium: 296mg | Fiber: 1g | Sugar: 7g