Watermelon Strawberry and Basil Salad
The recipe Watermelon Strawberry and Basil Salad can be made in roughly 10 minutes. One serving contains 443 calories, 9g of protein, and 27g of fat. This gluten free, lacto ovo vegetarian, and primal recipe serves 2 and costs $2.74 per serving. It works well as a budget friendly side dish. 74 people have made this recipe and would make it again. It is perfect for Mother's Day. This recipe from Life Made Sweeter requires balsamic vinaigrette, strawberries, peach, and dijon mustard. With a spoonacular score of 98%, this dish is super. Beef Tenderloin with Basil Crema with Watermelon-Basil Salad and Grilled Plantains, Strawberry, Basil and Watermelon Smoothie for #Waunstrong Wednesday, and Watermelon Basil Salad are very similar to this recipe.
Servings: 2
Preparation duration: 10 minutes
Ingredients:
Balsamic Honey Vinaigrette
4 tablespoons balsamic vinegar
3 tablespoons basil, chopped
1/2 teaspoon Dijon mustard
2 tablespoons feta, crumbled (optional)
2 cups finely chopped cabbage (I used a mix of green and purple)
1 tablespoon honey
2 cups finely chopped stemmed kale
2 tablespoons extra-virgin olive oil
1 peach, sliced thinly
2 tablespoons chopped pecans (optional)
1/3 cup fresh diced pineapple
1/2 cup halved fresh strawberries
1 1/2 cups cubed watermelon
Equipment:
whisk
bowl
Cooking instruction summary:
For the vinaigrette: In a small bowl, whisk together vinegar, honey, mustard, and olive oil. Season with salt and pepper and set aside in the fridge to chill ready to toss salad. Be sure to give it a quick stir right before tossing.For the salad: Fill a large bowl with the chopped kale and cabbage. Drizzle with half of the vinaigrette and toss together. Allow to sit for a few minutes for the leaves to soften. Add watermelon, strawberries, peach,pineapple and 1 tablespoon of basil. Gently toss and divide into bowls.Top with remaining basil, pecans and feta if desired. Drizzle with additional vinaigrette and season with black pepper and salt. Serve immediately.
Step by step:
1. For the vinaigrette: In a small bowl, whisk together vinegar, honey, mustard, and olive oil. Season with salt and pepper and set aside in the fridge to chill ready to toss salad. Be sure to give it a quick stir right before tossing.For the salad: Fill a large bowl with the chopped kale and cabbage.
2. Drizzle with half of the vinaigrette and toss together. Allow to sit for a few minutes for the leaves to soften.
3. Add watermelon, strawberries, peach,pineapple and 1 tablespoon of basil. Gently toss and divide into bowls.Top with remaining basil, pecans and feta if desired.
4. Drizzle with additional vinaigrette and season with black pepper and salt.
5. Serve immediately.
Nutrition Information:
covered percent of daily need
