Watermelon Salad with Goat Cheese
This easy and beautiful summer Watermelon Salad with Goat Cheese is topped with cucumber ribbons, chopped Marcona almonds, and fresh basil.
Servings: 6 people
Ingredients
- 4 cups 1” inch diced watermelon about half a mini watermelon
- 4 oz English cucumber
- 2 oz goat cheese crumbled
- ¼ cup Marcona almonds roughly chopped
- 1 tablespoon thinly sliced basil
Lime dressing
- 1 tablespoon extra-virgin olive oil
- 1 lime juiced and zested
- ¼ teaspoon Kosher salt
Instructions
- Using a vegetable peeler, peel the cucumber into long strips by carefully running it along the cucumber with pressure. (Alternatively, use a knife to dice the cucumber).
- In a shallow bowl or platter, add the diced watermelon. Arrange the peeled cucumber throughout. Top with crumbled goat cheese, chopped Marcona almonds, and sliced basil.
- In a small bowl, whisk together the olive oil, lime juice and zest, and Kosher salt. Pour over the salad. Taste and adjust seasoning before serving.
Video
Notes
Prep ahead tips
- Wait to add the almonds, basil, and dressing on top until within 2 hours of serving.
- You can chop the almonds the day before and store them in a container in a cool dry place.
- You can make the dressing the day before and store it tightly covered in the fridge.
