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Watermelon Blueberry Salad

Watermelon Blueberry Salad

A refreshing and vibrant summer salad featuring sweet watermelon, juicy blueberries, and a light mint-lime dressing. Perfect as a light side dish or a healthy dessert.
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Prep Time 15 minutes
Total Time 15 minutes
Servings: 6 servings
Course: Appetizer, Side Dish
Cuisine: American, Contemporary
Calories: 180
Ingredients Method Notes

Ingredients
  

For the Salad
  • 6 cups Watermelon Diced into 1-inch cubes, seedless preferred
  • 1.5 cups Blueberries Fresh
  • 1 cup Feta cheese Crumbled
  • 1/4 cup Red onion Very thinly sliced
For the Mint-Lime Dressing
  • 1/4 cup Fresh lime juice
  • 2 tablespoons Extra virgin olive oil
  • 2 tablespoons Fresh mint leaves Finely chopped
  • 1 teaspoon Honey or agave nectar Optional, for sweetness
  • 1/2 teaspoon Kosher salt Or to taste
  • 1/4 teaspoon Black pepper Freshly ground

Method
 

Instructions
  1. Prepare the dressing: In a small bowl, whisk together the fresh lime juice, olive oil, finely chopped mint, honey (if using), salt, and pepper until well combined and slightly emulsified.
  2. Gently combine the main salad ingredients: In a large mixing bowl, carefully add the diced watermelon and fresh blueberries.
  3. Add the optional aromatics: Add the thinly sliced red onion to the watermelon and blueberries. Toss very gently to prevent crushing the fruit.
  4. Dress the salad: Drizzle about half of the mint-lime dressing over the fruit mixture. Toss lightly to coat. Taste and add more dressing as desired, being careful not to oversaturate the watermelon.
  5. Incorporate the cheese: Just before serving, gently fold in the crumbled feta cheese. The cheese should be distributed evenly but not mashed.
  6. Serve immediately for the best texture, or chill for up to 30 minutes before serving. Garnish with a few extra mint leaves if desired.

Notes

This salad is best assembled right before serving as the salt in the dressing can draw out liquid from the watermelon over time. For an extra layer of flavor, toast slivered almonds and sprinkle them on top.