Watermelon, Cucumber & Almond Feta Salad

Name: Watermelon, Cucumber & Almond Feta Salad
Prep time: 20 min
Cook time: 20 min
Yield: 4-6 servings
Ingredients: 1 cup almonds ((sliced, blanched)); 1/3 cup water; 2 Tbsp lemon juice; 1 Tbsp olive oil; 1 Tbsp nutritional yeast; 1/2 tsp sea salt; 1/4 tsp garlic powder; 1/4 tsp white pepper; 1 mini watermelon; 3 field cucumbers ((diced)); 1 Tbsp basil ((finely chopped)); 1 Tbsp mint ((finely chopped)); 1/2 lime ((juice) ); ground pepper ((to taste))

Posted on February 27, 2017 by John and Lauren in Salads

Serves

4-6

Level

Moderate

Ingredients

Ingreds.

Total

20 Min

Serves

4-6

Level

Moderate

Ingredients

Ingreds.

Total

20 Min

A delicious, refreshing salad, tied together with some yummy raw vegan feta! The squishy tanginess of feta is a nice addition to a light lunch salad, and with almond feta you don't have to worry about taking some poor goat's milk! NOTE: the almond feta should be prepared one day in advance to give it time to set.

Ingredients

Almond Feta

1 cup almonds (sliced, blanched)
1/3 cup water
2 Tbsp lemon juice
1 Tbsp olive oil
1 Tbsp nutritional yeast
1/2 tsp sea salt
1/4 tsp garlic powder
1/4 tsp white pepper

Salad

1 mini watermelon
3 field cucumbers (diced)
1 Tbsp basil (finely chopped)
1 Tbsp mint (finely chopped)
1/2 lime (juice)
ground pepper (to taste)

Servings: servings

Units:

Directions

Prep

20 min

Total

20 min

Feta (NOTE: the almond feta should be prepared one day in advance to give it time to set.)

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.
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.
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

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.
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.
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.
NOTE: do not mix the almond feta into the salad before serving as it will dissolve and break apart too much.

Nutritional Information (per serving)

Calories: 229kcalFat: 15gCarbs: 21gProtein: 7g

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Chef: John and Lauren

Lauren and John are hot for food… as long as it's vegan! Together they’re cooking up vegan love and bringing the increasingly popular lifestyle to food fans across the globe via their blog, Hot For Food.