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Watermelon Salad (raw-vegan)

watermelon salad 2


This is a superb recipe if you have the last of your harvest of heirloom tomatoes, some fresh basil, a personal watermelon and ripe oranges.


1/2 of a ripe organic personal seedless watermelon, medium diced, reserve any juice

2 ripe organic Valencia or blood oranges, reserve peel (reserve for your ORANGE PEEL GRINDER) and small dice fruit, reserve any juice

1/2 cup fresh organic basil (from your window herb garden), fine chopped

4 gloves fresh organic garlic, fine chopped

1/4 tsp. fresh ground pink salt

1 small organic red onion, thinly sliced in rounds

4 cups fresh organic pea pod sprouts, wash well and spin until dry in a salad spinner

2 large vine ripe organic heirloom tomatoes slice each into 6 slices

4 basil tops for garnish

In a large bowl, put in watermelon and reserved juice, oranges and reserved juice, chopped basil, garlic, sea salt, red onion and mix well. Cover and refrigerate for 2 hours, stir every 30 minutes well- this will create its own juice dressing…. In four serving bowls, arrange 3 slices of tomato on the sides of the bowl toward the lip of the bowl so that you can see them in the finished salad display, In the center of each bowl, pile 1 cup of the pea pod sprouts and then make a “bowl” for the fruit mixture in the center of the sprout pile, gently spreading the sprouts toward the tomato slices and serving bowl sides. Mix the fruit mixture again. Evenly divide the fruit mixture between the 4 serving dishes with a spoon into the “bowl” that you made in the center of the sprouts making a pile, be sure to evenly pour the juice dressing onto each salad. Garnish with fresh basil sprig on each, as shown in picture above. This recipe makes four LARGE servings- so no other vegetable is needed to be served with your main course. This also makes great lunch servings if served with fresh organic multi-grain bread.

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