Description
A refreshing Watermelon Mango Salad featuring juicy watermelon, ripe mangoes, crisp cucumber, fresh herbs, and creamy feta cheese, all tossed in a tangy lime-honey dressing and garnished with sweet blackberries. Perfect for a light, vibrant summer meal or side dish.
Ingredients
Salad Ingredients
- 3 to 4 cups fresh cubed watermelon (seedless)
- 2 ripe mangoes (peeled and cubed)
- 1 ½ cups English cucumber, sliced
- ¼ cup basil leaves, sliced (loosely packed, fresh)
- 2 tablespoons fresh mint leaves, sliced
- ½ cup crumbled feta cheese (plus more for garnish)
- 1 cup fresh blackberries
Dressing Ingredients
- Juice of 1 ½ limes (plus more to taste)
- 1 tablespoon extra virgin olive oil
- 1 to 2 tablespoons honey (to taste)
- A pinch of sea salt
Instructions
- Combine Ingredients: In a large bowl, gently combine the cubed watermelon, peeled and cubed mangoes, sliced English cucumbers, sliced basil leaves, sliced fresh mint leaves, and ½ cup crumbled feta cheese. Set this mixture aside, making sure to handle the fruit gently to preserve its texture.
- Make the Dressing: In a separate small bowl, whisk together the juice of 1 ½ limes, extra virgin olive oil, honey to taste (start with 1 tablespoon and add more if desired), and a pinch of sea salt, until the ingredients are well blended and the dressing is smooth and balanced.
- Toss and Serve: Pour the dressing over the salad ingredients and gently toss everything together, being careful not to crush the fruit. Finally, top the salad with fresh blackberries and garnish with additional crumbled feta cheese. Serve immediately to enjoy the freshness of the ingredients.
Notes
- Use seedless watermelon for ease of eating and better texture.
- Adjust the amount of honey in the dressing to your preferred sweetness level.
- This salad is best served immediately to maintain the crisp texture of the fruit and cucumber.
- For a dairy-free option, omit feta or substitute with vegan cheese.
- Keep salad chilled before serving for a refreshing taste.
