Watermelon Mint Salad with Cashew Ricotta
Fresh watermelon cubes tossed with torn mint, lime zest and juice, topped with crumbled cashew ricotta and black sesame seeds. Light, refreshing, and naturally vegan. Serve chilled.
Ingredients
- 5 cup watermelon, cubed, seeds removed
- 20 leaf mint, torn, some reserved whole
- 1 lime, zest
- 1 lime, juice
- ¼ cup black sesame seedswhite sesame seeds1:1nutty flavor
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- ½ cup cashew ricottaalmond ricotta1:1dairy-free
similar texture and mild flavor
Instructions
- 1
Cut watermelon into cubes and remove seeds.
- 2
Tear mint leaves, reserving a few whole leaves for garnish.
- 3
Tear cashew ricotta into pieces and distribute over watermelon.
- 4
Pour lime juice and zest over the fruit and mix lightly.
- 5
Sprinkle black sesame seeds over the salad.
- 6
Serve cold, garnished with reserved mint leaves.
Tips
Use watermelon at peak ripeness for best flavor and juiciness.
Assemble just before serving to prevent the salad from becoming watery.
Good to Know
Store leftover cashew ricotta covered in the refrigerator for up to 5 days. Watermelon and assembled salad best consumed same day.
Prepare watermelon cubes and tear mint leaves up to 4 hours ahead. Assemble salad just before serving.
Serve chilled. Garnish with reserved mint leaves.
Common Mistakes
Do not assemble more than 30 minutes before serving to avoid excess liquid from watermelon.
Do not over-mix to avoid breaking down the watermelon into mush.
Substitutions
Dairy-Free Swaps
similar texture and mild flavor
General Alternatives
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