Vegan Watermelon, Snap Pea, and Mint Salad

This light and hydrating watermelon salad is bursting with the season's best fruit, crisp sugar snap peas, fragrant mint, crunchy pistachios, and a seductive mustard and white balsamic dressing. It's a great side dish for all your summer meals and especially for a party or BBQ.

Ingredients

For the Dressing

  • 3 tbsp white balsamic vinegar
  • 1 tbsp coarse-grained mustard
  • 1 tbsp maple syrup
  • 2 tsp poppy seeds, optional
  • 0.5 tsp flaky sea salt, or to taste

For the Salad

  • 4 c cubed watermelon
  • 2 c chopped sugar snap peas
  • 2 c baby cucumber slices, optional
  • ~15-20 fresh mint leaves
  • 0.25 c roasted salted pistachios

Instructions

  1. Mix the dressing ingredients in the bottom of a large mixing bowl.
  2. Cut the watermelon into cubes, the snap peas into halves or thirds, and the baby cucumbers (if using) into slices.
  3. Toss the watermelon and veggies in the dressing, then let the salad sit in the fridge for at least 15 minutes and up to several hours.
  4. Just before serving, cut the mint leaves into very thin ribbons. Add the mint to the salad and toss again.
  5. Transfer the salad to a serving bowl and garnish with roasted salted pistachios.
RECIPE from The Rogue Brussel Sprout Blog
www.TheRogueBrusselSprout.com
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