Name: Watermelon Mint Salad with Pickled Rind
Prep time: 30 min
Cook time: 15 min
Total time: 45 min
Cuisine: Plant Based
Ingredients: 2 cups watermelon rind, julienned; 2 tablespoons apple cider vinegar; 1 tabespoon granulated sugar; 1/4 teaspoon kosher salt; 1/8 teaspoon whole coriander seeds; 1/4 cup balsamic vinegar; 1 tablespoon granulated sugar; 1 tablespoon canola or avocado oil; 4 ounces sweet and crunchy lettuce mix; 4 cups watermelon, cut into 1/2-inch cubes; 1 cup mint, chopped; 1/2 cup green onion, sliced; 8 ounces (plant based) feta; 1 cup sliced almonds (can be toasted if preferred); Additional mint leaves and almonds for garnish

Watermelon Mint Salad with Pickled Rind

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Author: Sharon Matten - Kosher Everyday
Prep Time: 30 minutes
Cook Time: 15 minutes
Total Time: 45 minutes
Yield: 1 salad 1x
Category: Salad
Method: Tossing
Cuisine: Plant Based
Diet: Kosher

Description

Watermelon Mint salad with Pickled Rind isa refreshing and unique combination of flavors. I love how it brings together the natural sweetness of watermelon with the tanginess of pickled rind and the refreshing taste of mint. I added plant based feta for creamy tanginess and sliced almonds for crunch. It’s a perfect dish for those hot summer days when you’re craving something light and cooling.

Ingredients

Units Scale

For the Pickled Rind

2 cups watermelon rind, julienned
2 tablespoons apple cider vinegar
1 tabespoon granulated sugar
1/4 teaspoon kosher salt
1/8 teaspoon whole coriander seeds

For the Dressing

1/4 cup balsamic vinegar
1 tablespoon granulated sugar
1 tablespoon canola or avocado oil

For the Salad

4 ounces sweet and crunchy lettuce mix
4 cups watermelon, cut into 1/2-inch cubes
1 cup mint, chopped
1/2 cup green onion, sliced
8 ounces (plant based) feta
1 cup sliced almonds (can be toasted if preferred)
Additional mint leaves and almonds for garnish

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Instructions

For the Pickled Rind

Remove the watermelon from the rind. Using a sharp paring knife, remove the light green part of the rind from the dark green peel. Cut it into julienne strips.
Place the rind strips in a small bowl. Add the vinegar, sugar, salt and coriander and stir to combine.
Cover and let rest for at least 15 minutes to allow all the pickling flavors to blend.

For the Dressing

In a small bowl or measuring cup, whisk together the balsamic vinegar, granulated sugar, and oil.
Set aside.

For the Salad

Place the lettuce greens in a large bowl. Add the diced watermelon.
Remove the pickled rind from the pickling liquid and add to the bowl.
Add in the mint, green onion, feta and almonds. Toss to combine.
Toss with the dressing, or serve the dressing on the side – the salad is great even naked.
Serve garnished with additional almonds and fresh mint leaves.