Watermelon Basil Salad
Watermelon Basil Salad: This refreshing salad combines the crunch and sweetness of watermelon with the earthy fragrance of basil. It's the perfect salad for summer, topped with a tangy lime vinaigrette!
Servings: 4 servings
Calories: 171kcal
Equipment
Ingredients
- 6 cups seedless watermelon cut into 1-inch cubes
- ¼ cup fresh basil roughly chopped
- ¼ cup red onion thinly sliced
Vinaigrette
- ¼ cup lime juice
- 2 tablespoon olive oil
- 2 tablespoon agave syrup
- ¼ teaspoon kosher salt
Instructions
- Cut the watermelon into 1-inch cubes and place them in a large salad bowl.
- Thinly slice the red onion, and add it to the bowl with the watermelon.
- Tear the basil leaves into smaller pieces and add them to the salad bowl.
- In a glass measuring cup add the lime juice, olive oil, agave syrup, and salt. Whisk together.
- Pour the vinaigrette over the salad. Gently toss. Top with a few fresh basil leave, and serve.
Video
Notes
Tips for Making Watermelon Basil Salad
- Cut the watermelon into uniform pieces.
- Use a seedless watermelon.
- Make sure to choose a ripe and sweet watermelon. Knock on it, if it sounds hollow, it's ripe.
- Refrigerate the salad for at least 30 minutes before serving. This helps the flavors meld together and keeps the salad cool and refreshing.
- Don't dress the salad until you're ready to serve.
- Keep the salad in the fridge for 2-3 days, but it's best to eat within 24 hours.
Nutrition
Calories: 171kcal | Carbohydrates: 27g | Protein: 2g | Fat: 7g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 5g | Sodium: 149mg | Potassium: 293mg | Fiber: 1g | Sugar: 22g | Vitamin A: 1384IU | Vitamin C: 26mg | Calcium: 23mg | Iron: 1mg