Watermelon, Cucumber & Almond Feta Salad
Watermelon, Cucumber & Almond Feta Salad
Prep
20min
Total
20min
Servings
4-6
Ingredients
13
Level
Moderate
Prep
20min
Total
20min
Servings
4-6
Ingredients
13
Level
Moderate
Recipe by:Jonhn & Lauren
Watermelon, Cucumber & Almond Feta Salad
Prep:20minTotal:20minServes:4-6
Ingredients
Almond Feta
Salad
Directions
Feta (NOTE: the almond feta should be prepared one day in advance to give it time to set.)
  1. In a high-powered blender combine all the almond feta ingredients together. Once the mixture is smooth, place a double layer of cheesecloth over a large mixing bowl and pour the almond mixture into the cheesecloth.
  2. Take the excess ends of the cheesecloth and tie it around a wooden spoon or something you can lay on top of the mixing bowl, suspending it in the mixing bowl. It shouldn’t be touching the bottom of the mixing bowl.
  3. Refrigerate this allowing the excess water to strain from the almond cheese for 24 hours. After 24 hours you can remove it from the cheesecloth and place it in a new clean dish.
Salad
  1. Cut the mini melon in half and scoop out one half to the rind. Save this watermelon for a smoothie, juice or snack. Remove the rind from the other half and cut it into bite size chunks.
  2. Add the watermelon chunks to a mixing bowl with the remaining salad ingredients and toss to combine well. Do not add the almond feta in at this point, you will add it just before serving on top. Then assemble the salad for serving in the half of the melon that you hollowed out.
  3. Take small chunks of almond feta and add it to the top of the salad before serving or just add however much you like to the individual servings of salad.
  4. NOTE: do not mix the almond feta into the salad before serving as it will dissolve and break apart too much.
Ingredients
Almond Feta
Salad
Directions
Feta (NOTE: the almond feta should be prepared one day in advance to give it time to set.)
  1. In a high-powered blender combine all the almond feta ingredients together. Once the mixture is smooth, place a double layer of cheesecloth over a large mixing bowl and pour the almond mixture into the cheesecloth.
  2. Take the excess ends of the cheesecloth and tie it around a wooden spoon or something you can lay on top of the mixing bowl, suspending it in the mixing bowl. It shouldn’t be touching the bottom of the mixing bowl.
  3. Refrigerate this allowing the excess water to strain from the almond cheese for 24 hours. After 24 hours you can remove it from the cheesecloth and place it in a new clean dish.
Salad
  1. Cut the mini melon in half and scoop out one half to the rind. Save this watermelon for a smoothie, juice or snack. Remove the rind from the other half and cut it into bite size chunks.
  2. Add the watermelon chunks to a mixing bowl with the remaining salad ingredients and toss to combine well. Do not add the almond feta in at this point, you will add it just before serving on top. Then assemble the salad for serving in the half of the melon that you hollowed out.
  3. Take small chunks of almond feta and add it to the top of the salad before serving or just add however much you like to the individual servings of salad.
  4. NOTE: do not mix the almond feta into the salad before serving as it will dissolve and break apart too much.
Directions
Feta (NOTE: the almond feta should be prepared one day in advance to give it time to set.)
  1. In a high-powered blender combine all the almond feta ingredients together. Once the mixture is smooth, place a double layer of cheesecloth over a large mixing bowl and pour the almond mixture into the cheesecloth.
  2. Take the excess ends of the cheesecloth and tie it around a wooden spoon or something you can lay on top of the mixing bowl, suspending it in the mixing bowl. It shouldn’t be touching the bottom of the mixing bowl.
  3. Refrigerate this allowing the excess water to strain from the almond cheese for 24 hours. After 24 hours you can remove it from the cheesecloth and place it in a new clean dish.
Salad
  1. Cut the mini melon in half and scoop out one half to the rind. Save this watermelon for a smoothie, juice or snack. Remove the rind from the other half and cut it into bite size chunks.
  2. Add the watermelon chunks to a mixing bowl with the remaining salad ingredients and toss to combine well. Do not add the almond feta in at this point, you will add it just before serving on top. Then assemble the salad for serving in the half of the melon that you hollowed out.
  3. Take small chunks of almond feta and add it to the top of the salad before serving or just add however much you like to the individual servings of salad.
  4. NOTE: do not mix the almond feta into the salad before serving as it will dissolve and break apart too much.
Notes

watermelon cucumber salad almond feta