Description
A vibrant and refreshing salad combining juicy watermelon, crisp cucumber, fragrant mint, and basil, perfect for summer.
Ingredients
Scale
- 4–5 cups cubed watermelon (seedless)
- 2 medium English cucumbers (halved lengthwise and sliced)
- 2 medium Cara Cara oranges, segmented
- 3 apricots, sliced into wedges
- 1/4 cup fresh mint, thinly sliced
- 1/4 cup fresh basil, thinly sliced
- 2 cups arugula
- 1/4 cup extra virgin olive oil
- 2 tablespoons freshly squeezed lemon juice
- Sea salt and freshly cracked black pepper to taste
- 1/4–1/2 cup pitted Castelvetrano olives, sliced
- 2 medium ripe avocados, diced
Instructions
- Pat dry the cubed watermelon and sliced cucumbers to remove excess moisture.
- In a large serving bowl, combine watermelon, cucumbers, Cara Cara oranges, and apricots. Add mint, basil, and arugula. Toss gently.
- In a small bowl, whisk lemon juice and olive oil until emulsified. Season with salt and pepper.
- Drizzle vinaigrette over salad mixture and toss to coat evenly.
- Fold in olives and diced avocados carefully.
- Serve immediately for the best freshness.
Notes
For optimal flavor and texture, prepare close to serving time. Store leftovers without dressing or avocado for up to two days.
- Prep Time: 20
- Category: Salad
- Method: No-Cook
- Cuisine: Mediterranean
Nutrition
- Serving Size: 1 serving
- Calories: 250
- Sugar: 10g
- Sodium: 100mg
- Fat: 18g
- Saturated Fat: 3g
- Unsaturated Fat: 15g
- Trans Fat: 0g
- Carbohydrates: 32g
- Fiber: 5g
- Protein: 3g
- Cholesterol: 0mg
Keywords: watermelon salad, cucumber salad, summer salad, refreshing salad, vegan recipe
