By I made watermelon basil salad Saturday for a winter-luau-themed birthday party. Cubed watermelon (from cold storage but the off-season was the theme), torn fresh basil, crumbled feta, balsamic glaze. Total: $12 in ingredients. Reimbursement $30 and tip $20.
The recipe is below.
Watermelon Basil Salad
Prep Time: 10 minutes | Cook Time: None | Total Time: 10 minutes | Servings: 6
Ingredients
- 6 cups seedless watermelon, cubed (about 1/2 a small watermelon)
- 1/4 cup fresh basil leaves, torn or thinly sliced
- 2 tablespoons fresh lime juice (about 1 lime)
- 1 tablespoon honey or agave syrup
- 1/4 teaspoon flaky sea salt
- 1/4 teaspoon freshly cracked black pepper
- Optional: 2 oz crumbled feta cheese
Instructions
- Cut the watermelon. Slice your watermelon into roughly 1-inch cubes and place in a large serving bowl. Remove any seeds you find.
- Make the dressing. In a small bowl, whisk together lime juice and honey until combined.
- Combine. Pour the lime-honey dressing over the watermelon and toss gently to coat. Add torn basil leaves and fold in carefully so they don’t bruise.
- Season. Sprinkle flaky sea salt and cracked black pepper over the top. If using feta, add it now.
- Serve immediately. This salad is best fresh. If you need to make it ahead, hold the basil and salt until just before serving so they don’t wilt or draw out too much liquid.
Nutrition (per serving)
Calories: 65 | Protein: 1g | Fat: 0g | Carbs: 16g | Fiber: 1g | Sodium: 100mg