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Watermelon, Cucumber and Mint Salad with Vegan Mozzarella
I’m
not saying this is the essence of summer or will be the most elegant
dish at any potluck, but I’m not *not” saying that either. It’s easy to
make, fresh, lively, juicy and full of gorgeously contrasting and
complementary colors, textures and flavors. I found Miyoko’s Fresh Vegan Mozzarella to work beautifully in this recipe and the light maple-lime marinade pulls it all together.
Watermelon, Cucumber and Mint Salad with Vegan Mozzarella
1/2 seeded watermelon, flesh cut into squares (this was about 6 cups)
1 English or Persian cucumber, peeled, or peeled in stripes, and sliced
2 tablespoons fresh mint leaves, whole or slivered
2 tablespoons fresh lime juice
1 tablespoon pure maple syrup
4-ounces vegan mozzarella (homemade or purchased), scooped with a melon baller or rolled into balls by hand
In
a large bowl, combine the watermelon, cucumber and mint. Mix the lime
juice and maple syrup in a cup, and pour over bowl contents. Mix until
everything is integrated. Put the mozzarella on top and allow the
flavors to meld in the refrigerator in a covered container for at least
an hour but six hours or overnight is even better. Mix and serve cold.
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If that’s not for you, check out our e-book, Fun,
Festive and Fabulous Vegan Holidays for Everyone: Recipes, Puns,
Historic Lore, Tips and More to Help You Celebrate Without Compromise,
and I think you will LOVE
it. We cover ten celebrations along with more than 70 previously
published and brand-spanking-new recipes – all vegan and gluten-free –
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more to keep you interested. So much value-added! Vegan Holidays for
Everyone is for everyone who likes to enjoy great food without
compromise.
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2013-2020, Vegan Street
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