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–+ servings

Watermelon Quinoa Salad with Kalamata Olives

This refreshing, hydrating and satisfying oil-free salad boasts an intriguing contrast of sweet and savory flavors. A range of plant-powered textures engage the senses from juicy watermelon chunks to creamy avocado, the fluffy pop of quinoa and the briny goodness of Kalamata olives. Easy prep that’s perfect for hot days.
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Prep Time 10 minutes
Total Time 10 minutes
Course Appetizer
Cuisine Plant-Based, Vegan, Vegan Fusion, Vegetarian, WFPB, WFPBNO, Whole Food Plant-Based
Servings 5

Equipment

  • Large Mixing Bowl
  • wooden spoon or large silicone spatula

Ingredients
  

  • 1 cup cucumber, diced (any type, I like English cucumber)
  • ½ cup red onion*, finely chopped
  • ⅓ cup pitted Kalamata olives, chopped or sliced (smaller pieces work best)
  • ¼ cup fresh lemon juice (you may need more than one lemon)
  • Small handful fresh parsley leaves*, chopped (about 3 tablespoons)
  • Small handful fresh mint leaves*, chopped (about 3 tablespoons)
  • 4 cups seedless watermelon, cubed
  • 3 cups cooked quinoa* (any color)
  • ½ cup avocado, cubed or diced
  • ⅓ cup pumpkin seeds* (raw or toasted)

Instructions
 

Prepare the Salad

  • In a large mixing bowl toss together the lemon juice, chopped Kalamata olives, cucumber, red onion, parsley and mint.
  • Gently mix in the watermelon cubes, cooked quinoa and pumpkin seeds until all ingredients are mostly combined.
  • Finally, fold in the avocado pieces. I like to do this last so that the avocado doesn't get mushy.

Serve or Store

  • You can serve this salad immediately but it will taste better if it's allowed to sit for at least ten minutes before serving.
  • You can store this salad in a sealed refrigerated container for several days. It holds up surprisingly well.

Notes

* Refer to the main recipe text for substitutions and add-ons.
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