August is peak season for vibrant produce, making it the perfect time for light, fresh, and effortless cooking. Key ingredients include sweet corn, juicy tomatoes, zucchini, peaches, and berries.
WATERMELON CUCUMBER SALAD WITH MINT AND BASIL
A watermelon Cucumber Salad with mint and basil is a light and easy salad that’s a great choice for summertime activities—barbeques, picnics, outdoor dining.
Prep time: 20 min
Cook time: 5 min
Servings: 8 to 12 (as a side)
INGREDIENTS
4 to 5 cups cubed seedless watermelon
2 medium English cucumbers—halved lengthwise and sliced
2 medium Cara Cara oranges, segmented
2 apricots, sliced into wedges
¼ cup fresh mint, sliced thinly
¼ cup fresh basil, sliced thinly
2 cups arugula
¼ cup extra virgin olive oil
2 tablespoons freshly squeezed lemon juice
Sea salt and black pepper to taste
¼ to ½ cup pitted Castelvetrano olives, sliced
2 medium ripe avocados, diced
DIRECTIONS
1. Pat dry the cubed watermelon and sliced cucumbers to remove excess water.
2. Combine cubed watermelon, sliced cucumbers, orange segments, sliced apricots, basil, mint, and arugula in a large serving bowl. Toss to combine.
3. In a small bowl, whisk together the lemon juice and olive oil until emulsified. Season to taste with sea salt and pepper. Drizzle on top of the salad and toss well to coat.
4. Add in the sliced olives and diced avocado and gently toss. Serve immediately.
Editor’s Note: Photo and recipe courtesy of Nisha Vora, Rainbow Plant Life.
