Watermelon Feta Mint Salad, Dairy-Free

Enjoy the taste of summer with a crisp juicy salad. This is a perfect picnic dish, especially on the 4th of July with its red, white, and blue colors.

1 cup thinly sliced sweet red or yellow onion

6 tablespoons freshly squeezed lime juice (about 2 big limes)

3 tablespoons maple syrup

2 tablespoons olive oil (optional)

salt

Freshly ground pepper to taste

10 cups cubed seedless watermelon (a small to medium sized melon)

1 18-ounce package of blueberries

1 cup packed fresh mint, chopped

1 cup crumbled feta cheese, dairy or vegan

6 ounces baby arugula

Place sliced onion in a small mixing bowl.

Mix lime juice, maple syrup, salt, pepper, and olive oil, if using. Pour over onions and toss. Set aside to marinate for 20 minutes or more. Toss a few times while marinating.

Cube the watermelon and place in a large mixing bowl. Add the chopped mint, the feta, onions, and blueberries. Taste and adjust seasoning. Serve on a bed of baby arugula.

Note: If you want to make your own vegan feta cheese, try our recipe here. https://veggiefestchicago.org/recipe/mediterranean-herbed-feta-from-the-non-dairy-evolution-cookbook-by-chef-skye-the-gentle-chef/

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Watermelon Feta Mint Salad, Dairy-Free