Watermelon Salad with Burrata and Cucumber

Gluten-Free // Makes 5 Servings

The combination of sweet watermelon, refreshing cucumber and a pop of fresh mint and basil makes this Watermelon Salad the perfect summer recipe. 

Prep time: 20 minutes

JUMP TO RECIPE
Vegan No Bake Lemon Blueberry Cheesecake

INGREDIENTS

 Salad 
1/2 watermelon, personal size
3 persian cucumbers
5 large basil leaves
1 ball burrata
Mint leaaves for garnish

 Dressing 
1/4 cup olive oil
2 tbsp red wine vinegar
1 tbsp crunchy chili oil
1/2 tsp maple syrup
Pinch of sea salt

DIRECTIONS

1. Remove the rind from the watermelon and chop it into evenly sized chunks and add them to a large serving bowl. 
2. Slice the cucumbers and basil leaves and add to the bowl.
3. Whisk together the dressing and drizzle half of the dressing over the ingredients and toss. 
4. Tear the burrata and arrange over the salad. Spoon remaining dressing over the salad and garnish with mint leaves and serve. 

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