Watermelon Summer Salad

Who doesn’t want boatloads of watermelon all summer long? I’m obsessed with this perfect combination of salty and sweet, and the pepitas add an extra punch of texture. The cashews in the vegan parm add enough protein that this could even be an entire meal on a hot summer day.

Makes about 4 side salad servings, or 2 main course salads. Feel free to half the recipe if you’re making it just for you poolside!

DRESSING:

1/4 cup EVOO

2 tablespoons red wine vinegar

1/2 teaspoon sea salt flakes

SALAD:

4 cups cubed watermelon, cold (seedless if possible, or remove seeds)

1/2 cup vegan parmesan

1/2 cup thinly sliced red onion (If you’re sensitive to raw onion, soak ahead of time for 15 minutes in a cup of water with 1 tablespoon EVOO)

1/4 cup fresh mint, chopped

1/2 cup pepitas (pumpkin seeds)

TOPPINGS:

1/2 cup pepitas

1/2 cup vegan parmesan

1/4 cup fresh mint, chopped

Black Pepper to taste

1). In a small bowl, whisk together EVOO, red wine vinegar and salt. Set aside.

2). In a large bowl, combine SALAD ingredients, drizzle dressing over top and lightly toss to combine.

3). Top salad with TOPPINGS ingredients, and serve immediately.