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:

Quickview
442k Calories
9g Protein
26g Total Fat
48g Carbs
68% Health Score
Limit These
Calories
442k
22%

Fat
26g
41%

  Saturated Fat
5g
33%

Carbohydrates
48g
16%

  Sugar
34g
38%

Cholesterol
15mg
5%

Sodium
251mg
11%

Get Enough Of These
Protein
9g
18%

Vitamin K
551µg
525%

Vitamin C
155mg
188%

Vitamin A
7911IU
158%

Manganese
1mg
79%

Copper
1mg
66%

Potassium
906mg
26%

Calcium
256mg
26%

Vitamin B6
0.49mg
24%

Fiber
5g
22%

Magnesium
87mg
22%

Phosphorus
212mg
21%

Vitamin E
3mg
20%

Folate
80µg
20%

Vitamin B2
0.34mg
20%

Vitamin B1
0.3mg
20%

Iron
2mg
16%

Zinc
1mg
12%

Vitamin B3
2mg
11%

Vitamin B5
0.95mg
9%

Selenium
4µg
7%

Vitamin B12
0.29µg
5%

covered percent of daily need
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