Today is National Watermelon Day, a time to celebrate the benefits of its brilliant red hue. And what better way to do it than in a low fat and nutritious watermelon salad.
The refreshing blend, shared with us by the National Watermelon Board, boasts Waldorf-like influences, but rather than mayo, this watermelon salad gets its creaminess from probiotic-rich dairy-free yogurt. Every ingredient in this recipe offers some healthy benefits, but today we’re focusing on watermelon. With each bite, you will get a natural dose of immune-boosting Vitamin A, nerve-supporting Vitamin B6, youthful Vitamin C, and water-balancing potassium.
Special Diets & Options: Watermelon Salad
This watermelon salad recipe is naturally vegetarian, egg-free, gluten-free, and peanut-free. Keep it dairy-free and vegan with a coconut milk, almond milk, or soy-based yogurt (use one of the first two for soy-free); and yes, Greek-style coconut milk yogurt is available! For nut-free, omit the almonds, or substitute them with your favorite seeds – I think sunflower seeds or shelled hemp seeds would be fantastic.
- 2 cups cubed watermelon (1/2-inch cubes)
- ½ cup celery, sliced
- ½ cup seedless red grape halves
- Dash of salt
- ¼ cup plain dairy-free yogurt (Greek-style if possible)
- 2 tablespoons sliced almonds, toasted
- Add the watermelon, celery, and grapes to a medium-bowl, and gently stir to distribute.
- Just before serving, stir together the yogurt and salt.
- Add the yogurt dressing to the fruit, stir to coat and serve sprinkled with almonds.
- salt into yogurt for dressing. (Add water to thin, if necessary.)
