Watermelon & Cucumber Salad with Mango Dressing
This watermelon and cucumber salad (without feta) with mango-lime dressing is the epitome of a refreshing summer dish. With its combination of juicy watermelon, cool cucumber, arugula, fresh mint leaves, and tropical mango dressing, every bite is bursting with flavor.
Ingredients
Watermelon & Cucumber Salad Ingredients
- 5 oz baby arugula about 1 pack of store-bought arugula
- 4 cups watermelon roughly cubed
- 2 lrg cucumber thinly sliced
- 2 handfuls parsley roughly chopped
- 1/4 cup fresh mint leaves torn
Mango-Lime Dressing Ingredients
- 1 ripe mango peeled and pitted
- 3 tsp fresh or dried rosemary can sub for thyme
- 2 tbsp lime juice
- sea salt & black pepper to taste
- 2 tbsp extra-virgin olive oil
- 1 tsp maple syrup or honey optional for added sweetness
Optional Add-Ins
- 1/3 cup vegan feta cheese
- thinly sliced red onions as much as desired
- 1 tbsp chia seeds or hemp seeds
Instructions
- In a large bowl, combine the cubed watermelon, sliced cucumbers, parsley, and torn mint leaves. Toss gently to mix the ingredients.
- In a blender or food processor, combine the peeled and pitted mango, lime juice, rosemary, olive oil, honey, or maple syrup (if using), salt, and pepper. Blend until smooth and creamy.
- Pour the mango dressing over the watermelon and cucumber mixture. Gently toss to evenly coat the salad with the dressing. Serve the watermelon and cucumber salad immediately, or refrigerate for 30 minutes to allow the flavors to meld together.
- Garnish with additional fresh mint leaves, if desired, and serve chilled. If desired, add crumbled vegan feta cheese, thinly sliced red onions, or chia seeds over the top of the salad for an added savory & crunchy element.