Watermelon, Cucumber & Mint Salad with Vegan Mozzarella I’m not saying this is the essence of summer or will be the most elegant dish at any potluck, but I’m not *not” saying that either. It’s easy to make, fresh, lively, juicy and full of gorgeously contrasting and complementary colors, textures and flavors. I found Miyoko’s Fresh Vegan Mozzarella to work beautifully in this recipe and the light maple-lime marinade pulls it all together.
1/2 seeded watermelon, flesh cut into squares (this was about six cups) 1 English or Persian cucumber, peeled, or peeled in stripes, and sliced 2 tablespoons fresh mint leaves, whole or slivered 2 tablespoons fresh lime juice 1 tablespoon pure maple syrup 4-ounces vegan mozzarella (homemade or purchased), scooped with a melon baller or rolled into balls by hand
In a large bowl, combine the watermelon, cucumber and mint. Mix the lime juice and maple syrup in a cup, and pour over bowl contents. Mix until everything is integrated. Put the mozzarella on top and allow the flavors to meld in the refrigerator in a covered container for at least an hour but six hours or overnight is even better. Mix and serve cold.
Salad, Watermelon, Simple, Easy, Side, Appetizer, No Cooking
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