This recipe that I made on the 4th of July was tasty enough that I felt it was worth sharing! It combines watermelon, English cucumber, red onion, mint, basil, and a simple vinaigrette, making an easy but delicious side dish!
This dairy-free, Paleo cucumber watermelon salad is full of anti-inflammatory phytochemicals, including lycopene (from the watermelon), quercetin (from the red onion), and various polyphenols and flavonoids (from the mint and basil leaves). The salad provides a great combination of ingredients for those of us with Lyme disease, mold illness, or MCAS who need anti-inflammatory support but also want to eat well in the process! For the “feta,” I used Violife vegan “feta,” which was surprisingly authentic and tasty!
Dairy-Free Cucumber Watermelon Salad
- 1/3 watermelon cubed
- 1 English cucumber sliced in half lengthwise, then sliced into 1/2 inch pieces
- 1 red onion small, chopped
- 1/4 cup mint leaves roughly chopped
- 1/4 cup basil leaves roughly chopped
- 1/2 cup dairy-free feta I used Violife dairy-free "feta." You can also use real feta cheese, if you tolerate dairy!
- 1/4 cup extra virgin olive oil
- 2 1/2 tbsp balsamic vinegar
- fine sea salt to taste
- Arrange the watermelon cubes in a large serving bowl with the cucumber, onion, and fresh herbs. Gently mix the ingredients together with salad utensils. Sprinkle feta cheese or vegan feta on top.
- Shortly before you plan to serve the salad, whisk together the salad dressing ingredients in a small bowl. Once combined, pour the dressing over the salad and enjoy!