Full-Spectrum Watermelon Salad

Super sweet, salty + tangy flavors

Ingredients

• 4 cups of cubed watermelon

• 1 large red onion, thinly sliced

• 1 cup black olives, pitted and halved

• 2-3 cups fresh cherry tomatoes, halved

• 2-3 Persian cucumbers, diced leaving skins on

• 1/2 cup of each fresh basil, mint and oregano

• A few handfuls of chopped arugula

• 3/4 cup of cubed Plant-Based Feta

• Optional extra: avocado, cut into 1/2 inch cubes; chickpeas to get your daily beans

Dressing

• 3 limes, juiced

• 2 Tbs olive oil

• 2 cloves of garlic

• S + P, to taste

Instructions

• Blend dressing ingredients

• Chop tomatoes, add a sprinkle of salt, the basil and a dash of olive oil and let it stand on the counter to marinate for an hour or longer, mixing occasionally

• Add some of the liquid from the tofu feta to the dressing

• Mix all salad ingredients, tomatoes and dressing 

• Eat as is, or fill whole wheat pita pockets

Notes

• Serves 4