This watermelon salad with mint, lime, and feta brings together some of the season’s finest flavours for a result that’s light and tasty, making for a perfect appetizer or afternoon snack. It’s the perfect pairing for a summer BBQ, providing some much-needed colour and nutrients to go along with the grilled food.
This recipe calls for infused cannaoil, but if you’d like to add some extra sweetness, a small dose of infused cannasugar on top wouldn’t be a bad idea for this recipe.
400 grams of chopped watermelon
50 grams of crumbled feta
1/4 cup chopped mint chopped
1 tablespoon balsamic glaze
2 tablespoon cannaoil
Salt and pepper (to taste)
1 lime
1/3 cup balsamic vinegar
1 tablespoon sugar
Make the base. The watermelon is the foundation of this salad, so chop up all 400 grams into roughly bite-sized chunks and add them to your serving bowl.
Add the other flavours. Next you can add your roughly crumbled feta cheese, fresh-squeezed, lime juice, cannaoil, mint, plus salt and pepper.
Whip up the balsamic reduction. This can be made quickly on the stove by adding the balsamic vinegar and sugar (or cannasugar) to a pot over medium heat for 5 minutes. Stir constantly, and once it reaches your desired thickness you’re ready to drizzle over the salad.