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
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