Watermelon Salad with Tahini Date Dressing
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Recipe Intro From christinefiorentino_
This is going to be your summer and fall go-to for topping all types of delicious salad creations. Even better, you can find all of these dressing ingredients right in the Feedfeed Shop! Creamy Seed + Mill Tahini, sweet and gooey Just Date Syrup, and tangy Brightland Raw Champagne Vinegar and HLTHPUNK Dijon Mustard are whisked into a creamy, dreamy Tahini Date Dressing, and then drizzled generously over a big bowl of plump and juicy watermelon salad. Top it all off with salty feta cheese, earthy chopped mint, and a sprinkle of flaky salt. From creamy and crunchy, to sweet and tangy, this flavor and texture combo is going to blow your mind and become a crowd favorite at every event from end-of-summer BBQ’s, to Sunday football parties! Shop more amazing items and ingredients in the Feedfeed Shop!
- Recipe Card
Recipe Card
ingredients
Tahini Dressing
- 1/2 cup Seed + Mill Organic Tahini
- 2 tablespoons Just Date Syrup
- 2 tablespoons Brightland Raw Champagne Vinegar
- 2 teaspoons HLTHPUNK Dijon Mustard
- 1 1/2 teaspoons kosher salt
- 1/2 cup water, more if needed after blending
ingredients
Watermelon Salad
- 6 cups (1-inch thick) cubed watermelon
- 1/2 cup crumbled feta cheese
- 1 tablespoon chiffonade fresh mint
- Amagansett Flaky Sea Salt, for topping
Method
Step 1
Add tahini, date syrup, champagne vinegar, mustard, and salt to a large bowl. Whisk to combine. Add water ¼ cup at a time, whisking to combine. If consistency is still too thick, add 1 tablespoon additional water at a time. Place aside.
Step 2
Place watermelon in a large, wide-based bowl. Drizzle with Tahini Date Dressing. Sprinkle with feta and mint. Season with flaky salt to taste. Serve chilled. Refrigerate leftover dressing in an airtight container or jar for up to two weeks.