Watermelon Basil Salad with Fresh Basil Vinaigrette
Plant-Based | Raw | Gluten-Free | Vegan | Gluten-Free | Dairy-Free | Nut-Free | Tofu-Free | Paleo-Friendly | Alkaline | No Refined Sugar
Servings: 2 servings
Calories: 303kcal
Equipment
- Vitamix or high-speed blender
Ingredients
For the salad:
- 2 cups organic watermelon cubed
- 2-4 cups organic spring salad mix
- 8 leaves organic fresh basil
For the vinaigrette:
- ½ cup fresh organic basil leaves
- ¼ cup 100% pure avocado oil
- ¼ cup organic apple cider vinegar
- 1 clove organic garlic
- ¼ teaspoon Himalayan pink salt
Instructions
Prepare the vinaigrette:
- Add all ingredients for the vinaigrette to a Vitamix, or high-speed blender, and blend until it's well combined and smooth. Adjust seasonings to your preference.
Prepare the salad:
- Cut the watermelon into small, cubed pieces.
- Chop the fresh basil into long strips.
- Add 1-2 large handfuls of spring salad mix (or lettuce of your choice) to your serving plate(s).
- Sprinkle the watermelon cubes and chopped basil on top of the salad mix and drizzle with the basil vinaigrette.
- Enjoy!
Notes
Serving Size: This recipe will make approximately (2) salads. Nutritional information is for (1) salad which is (1) serving.
Optional Add-Ins: Red onions, diced cucumbers, wild blueberries, a splash of balsamic vinegar, sliced strawberries, avocadoes, and even diced jalapenos!
The recipe and photographs for "Watermelon Basil Salad with Fresh Basil Vinaigrette" by Karielyn Tillman of The Healthy Family and Home™ website are licensed under a Creative Commons Attribution Non-Commercial No Derivatives 4.0 International License and cannot be used without my written permission.
The recipe and photographs for "Watermelon Basil Salad with Fresh Basil Vinaigrette" by Karielyn Tillman of The Healthy Family and Home™ website are licensed under a Creative Commons Attribution Non-Commercial No Derivatives 4.0 International License and cannot be used without my written permission.Nutrition
Serving: 1svg | Calories: 303kcal | Carbohydrates: 14g | Protein: 2g | Fat: 28g | Sodium: 305mg | Fiber: 1g | Sugar: 10g | Calcium: 35mg
The recipe and photographs for this recipe by Karielyn Tillman of The Healthy Family and Home™ website are licensed under a Creative Commons Attribution Non-Commercial No Derivatives 4.0 International License and cannot be used without my written permission.