How To Make Watermelon Salad with Herbed Yogurt Sauce
Ripe watermelon, cucumber, and pickled shallots served with herbed yogurt, this watermelon salad offers fresh and bright flavors perfect for summer.
In a small bowl, combine the sliced shallot with the vinegar and 1/4 teaspoon salt. Toss to combine, and place in the refrigerator to lightly pickle while you prepare the rest of the salad.
In a food processor, combine the yogurt, fresh herbs, olive oil, honey, and a pinch of salt.
Blend until the herbs are broken into tiny pieces and the sauce is pale green.
Swirl the yogurt sauce over the base of a large serving platter.
Scatter the cubed watermelon on top, followed by the cucumber.
Arrange the pickled shallot on top, and spoon the leftover vinegar over the salad.
Drizzle 2 tablespoons olive oil on top, sprinkle generously with fresh herbs, and season with salt and pepper, to taste.
If you won’t be serving the salad immediately, place it in the refrigerator to stay chilled. This salad is best served within an hour or two.
- Calories: 190.83kcal
- Fat: 9.72g
- Saturated Fat: 2.58g
- Monounsaturated Fat: 5.02g
- Polyunsaturated Fat: 0.85g
- Carbohydrates: 23.57g
- Fiber: 1.75g
- Sugar: 18.12g
- Protein: 5.55g
- Cholesterol: 6.38mg
- Sodium: 773.35mg
- Calcium: 65.02mg
- Potassium: 356.19mg
- Iron: 0.97mg
- Vitamin A: 68.73µg
- Vitamin C: 20.45mg
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