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Watermelon and Citrus Salad
[Vegan]

Name: Watermelon and Citrus Salad [Vegan]
Cook time: PTM
Yield: 4 servings
Cuisine: NO info

Author Bio

Goodbye, frostbitten freezer patties and mysterious faux meats. Hello, Spicy Peanut and Carrot Burgers, Chipotle... Read More

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watermelon and citrus salad with vegan feta cheese

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Watermelon and Citrus Salad [Vegan]

Dairy Free

Vegan

Make this salad when watermelon is at its peak, sugar-sweet and juicy. I prefer basil to the fresh mint typically used in watermelon salad, but feel free to use mint instead. Credit line: Recipe from Veggie Burgers Every Which Way, Second Edition: Fresh, Flavorful, and Healthy Plant-Based Burgers—Plus Toppings, Sides, Buns,...

Credit line: Recipe from Veggie Burgers Every Which Way, Second Edition: Fresh, Flavorful, and Healthy Plant-Based Burgers—Plus Toppings, Sides, Buns, and More © Lukas Volger, 2010, 2023. Reprinted by permission of the publisher, The Experiment. Available everywhere books are sold. theexperimentpublishing.com

Vinaigrette:

1/4 cup (60 ml) fresh orange juice
Juice of 1 lime
1 tablespoon red or white wine vinegar
Mustard
1 shallot, sliced into rings
1/4 teaspoon salt
1/4 teaspoon ground white pepper

For the Citrus Salad:

2 oranges
6 cups (912 g) watermelon, cut into 1-inch (2.5 cm) cubes
3/4 cup (20 g) thinly sliced fresh basil
1/2 cup (50 g) toasted sliced or slivered almonds
1/2 cup (75 g) crumbled feta cheese (optional)
Olive oil, for drizzling

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How to Prepare Watermelon and Citrus Salad [Vegan]

To make the vinaigrette, combine the orange juice, lime juice, vinegar, mustard, shallot, salt, and pepper in a small bowl or jar. Let stand for 10 minutes.
Slice off the top and bottom ends of the oranges and place the flat bottom on a cutting board. With a sharp chef ’s knife, cut off the peel in strips all the way around the orange, following the curve of the fruit. Slice the oranges into 1/4-inch-thick (6 mm) rounds.
Arrange the watermelon and orange over a platter, then drizzle with the vinaigrette. Just before serving, garnish with the basil, almonds, and feta cheese, if using, and drizzle with olive oil.