Watermelon Salad With Fresh Herbs Recipe By Tasty

Steps:

• Cut a large watermelon in half lengthwise.
• Dice half of the watermelon and save the rind for later.
• Place watermelon, cucumber, red onion, salt, and balsamic vinegar into large bowl and mix together.
• Pour salad into hollowed out watermelon rind (optional).
• Enjoy!

Steps:

• Using a sharp knife, cut off the top and bottom of the watermelon to reveal the red flesh and create flat surfaces on both sides. Stand the watermelon upright, and slice off the remaining peel so only the red core remains.
• Cut the watermelon into roughly 1-inch (2-cm) cubes and transfer to a large bowl.
• In a small bowl, whisk together the lemon juice, water, honey, salt, and pepper.
• While whisking, gradually add the oil in a very slow, steady stream to create an emulsification. Set aside.
• Add the spinach, mango, almonds, and lemon vinaigrette to the large bowl with the watermelon.
• Toss the salad until well-combined, then divide between serving bowls.
• Enjoy!

Steps:

• In a large bowl, combine watermelon and onion; cover and refrigerate until cold, about 30 minutes. Just before serving, add macadamia nuts and arugula to watermelon mixture. In a small bowl, whisk vinaigrette and oil; drizzle over salad and toss to coat. Serve over sliced watermelon, if desired. Sprinkle with cheese.

Steps:

• Gently toss watermelon, onion, basil, cilantro, mint, lime juice, feta cheese, olive oil, balsamic vinegar, salt, and black pepper together in a large bowl.

Steps:

• Make the dressing:
• Combine all the dressing ingredients in a blender and blend on high speed until smooth, about 2 minutes. It keeps in an airtight container in the fridge for up to 3 days. Shake well before using.
• Make the salad:
• Cut the watermelon into 3 x 1 x 1-inch sticks, flicking out seeds as you go. You will have about 6 cups. Chill the watermelon in the fridge for at least an hour.
• Combine the chilled watermelon and onion in a large mixing bowl and season all over with the flaky salt. Add the berries, lemongrass, and dressing, then toss gently but well. Drizzle on the olive oil, add the herbs, and gently toss once more. Transfer to a platter to serve.