It’s been a scorcher out there.  So, when life gives you triple digit temps, you make salad.  Cold, refreshing, juicy, watermelon salad.  There’s zero cooking, baking or grilling required for this light, satisfying dish.  All you need is a cutting board and a healthy appetite.  Cheers!

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WATERMELON MINT SALAD

Vegan, gluten free, dairy free

Recipe by Jentry Lee Hull

Yields 4-6 servings

SALAD INGREDIENTS

TOFU FETA INGREDIENTS

  • 4 oz. firm tofu, pressed and crumbled (I used Wildwood Organic Sprouted Tofu)
  • juice from ½ large lemon
  • small bunch fresh dill, finely minced
  • 1 tsp. garlic powder
  • pink salt to taste
  • ground white pepper to taste

SALAD METHOD

  • In a large mixing bowl toss cubed watermelon, blueberries, lemon juice and mint.
  • Adjust seasonings to taste.
  • Top with Tofu Feta and enjoy!
  • Store leftovers in an airtight container in the fridge for up to 5 days.

TOFU FETA METHOD

  • Drain tofu and press (between hands) to remove excess liquid.
  • Crumble and combine in a mixing bowl with lemon juice, dill, garlic powder, salt and white pepper.

 

Thrive on,

Coach Jentry