Alkalizing Watermelon and Watercress Salad
An easy, fresh, alkalizing watermelon salad with watercress, cucumbers, radishes, fragrant basil, creamy feta and a tangy honey-lemon dressing!
- Prep Time: 15
- Total Time: 15 minutes
- Yield: 4 servings 1x
- Category: Salad
- Cuisine: Mediterranean, Seasonal, Farm to Table, Vegan Option,
Ingredients
Scale
- 2 tablespoons lemon juice
- ¼ teaspoon Celtic sea salt
- 1 tablespoon raw honey
- 2 tablespoons extra virgin olive oil
- 3 cups watercress chopped
- 3 cups watermelon cubes
- 1 cup seedless cucumber cut into cubes
- 2 radishes sliced into thin rounds
- 15 fresh basil leaves cut into ribbons or chopped
- ½ cup crumbled feta cheese chopped or ¼ cup tamari roasted sunflower seeds (optional)
Instructions
- In a small bowl whisk together the lemon juice, salt and honey until dissolved. Whisk in the olive oil until emulsified. Set aside.
- Place the watercress, watermelon, cucumbers, radishes and basil in a large bowl.
- Drizzle with enough vinaigrette to coat the watercress lightly and toss well. Taste for seasonings and serve immediately.
- Serve on 4 individual plates topped with feta cheese or sunflower seeds.
- Enjoy immediately.
Notes
Tip to Prepare Ahead: If you want to make this watermelon salad ahead of time, you can cut the watermelon, radishes and cucumber, and prepare the watercress and feta. Make the dressing. Store each in the fridge in separate containers. Add the dressing, chop the basil and mix the salad together when ready to serve.
Because the watermelon and cucumber are super watery it is best to finish it on the same day you prepare it. If you’re not going to eat all of it, only dress the amount you’re going to eat.