Watermelon Feta Wild Rice Salad
Refreshing, delicious and colorful, this flavorful + texture-rich wild rice salad is the perfect summer side dish.
Ingredients
- 3 cups3 cups3 cups Wild Rice, Yield should be 3 cups cooked wild rice; cooled to room temperature
- 3.5 cups3.5 cups3.5 cups Watermelon, Seedless watermelon; diced
- 3 cups3 cups3 cups English Cucumber, Diced
- 4 oz4 oz4 oz Vegan Feta (Violife "Just Like Feta"), Crumbled; reserve 2 Tbsp to garnish
- 2 tsp2 tsp2 tsp Lime Zest, Freshly grated
- 1 Tbsp1 Tbsp1 Tbsp Mint Leaves, Fresh mint; chopped (plus additional whole mint leaves to garnish)
- 2 Tbsp2 Tbsp2 Tbsp Lime Juice, For dressing
- 1 Tbsp1 Tbsp1 Tbsp Honey, For dressing
- 0.25 tsp0.25 tsp0.25 tsp Sea Salt, For dressing
- 0.25 tsp0.25 tsp0.25 tsp Ground Fresh Black Peppercorns, For dressing
- 0.25 cup0.25 cup0.25 cup Avocado Oil, For dressing
![](https://foodsocial.io/wp-content/uploads/2021/04/California-Sea-Salt-Gusset.jpg)
![](https://foodsocial.io/wp-content/uploads/2021/04/Straight-Spices-Black-Peppercorns.jpg)
![](https://foodsocial.io/wp-content/uploads/2022/08/thrive-market-avocado-oil.png)
Process
Note, these instructions are written assuming the standard serving size, since you have modified the number of servings, these steps may need to be modified for best results
- To a large bowl, add wild rice, watermelon, cucumbers, crumbled feta, lime zest and chopped mint.
- In small bowl, whisk to combine dressing ingredients. Pour dressing over salad; gently stir to combine.
- Cover salad; refrigerate at least 30 minutes prior to serving. Garnish with reserved crumbled feta and fresh mint leaves.
Notes
Allergy-friendly. Gluten-free. Dairy-free. Egg-free. Nut-free. Soy-Free. Sesame-Free. To make vegan, use pure maple syrup in place of honey.
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