Summer Watermelon & Cucumber Salad

Summer Watermelon & Cucumber Salad could be just the gluten free recipe you've been looking for. This recipe makes 8 servings with 784 calories, 15g of protein, and 53g of fat each. For $3.26 per serving, this recipe covers 15% of your daily requirements of vitamins and minerals. It works well as a salad. 164 people were impressed by this recipe. This recipe from Real Housemoms requires baby arugula, salt, honey, and olive oil. It can be enjoyed any time, but it is especially good for The Fourth Of July. From preparation to the plate, this recipe takes approximately 45 minutes. Overall, this recipe earns a solid spoonacular score of 57%. Users who liked this recipe also liked Watermelon Cucumber Salad, Watermelon Cucumber Salad, and Watermelon & Cucumber Salad.

Servings: 8

 

Ingredients:

Equipment:

Cooking instruction summary:

Place olive oil, balsamic vinegar, mustard and honey in the bowl of a small food processor. Pulse a few times to emulsify the dressing. Add salt and poppy seeds, stir with a spoon to incorporate. Set dressing aside.Place arugula on a platter, cover with cucumbers and watermelon. Sprinkle with feta. Make a stack out of the basil leaves. Roll them in either direction and thinly slice them to make ribbons. Toss evenly over the salad. Drizzle with dressing. Enjoy

 

Step by step:

1. Place olive oil, balsamic vinegar, mustard and honey in the bowl of a small food processor. Pulse a few times to emulsify the dressing.

2. Add salt and poppy seeds, stir with a spoon to incorporate. Set dressing aside.

3. Place arugula on a platter, cover with cucumbers and watermelon. Sprinkle with feta. Make a stack out of the basil leaves.

4. Roll them in either direction and thinly slice them to make ribbons. Toss evenly over the salad.

5. Drizzle with dressing. Enjoy

Nutrition Information:

covered percent of daily need