Gluten-Free, Vegan, Serves 4
- 4 cups cubed watermelon
- 2 cups cherry tomatoes halved
- 1 cup kalamata olives pitted
- 2 Persian cucumbers diced
- 8 oz vegan feta cheese
- 1/4 cup olive oil
- 3 Tbsp balsamic vinegar
- juice of 1 lime
- 2 tsp agave syrup
- 1 cup basil chopped
- 2 Tbsp pumpkin seeds
- 4 cups arugula
- salt and pepper to taste
Directions:
In a salad bowl, toss arugula, watermelon, tomatoes, olives, cucumbers, and feta. In a small bowl combine oil, vinegar, lime, agave, salt, and pepper. Once mixed top the salad with dressing and seeds.